Grape rice salad with mint

Ingredients for 4 servings:

• 5 tbsp olive oil
• 2 tbsp vinegar (e.g. red wine vinegar, raspberry vinegar)
• 1 tsp mustard
• salt and pepper
• Paprika powder, hot
• 200 g brown rice
• 100 g rice (wild rice)
• 1 m.-large onion(s), red
• 350 g grapes, mixed blue and green, seedless
• 125 g celery
• 50 g nuts (pecans)
• e.g. mint, fresh, finely chopped

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

was a hit at our New Year’s Eve party

For the dressing, mix the olive oil with the vinegar, mustard, salt, pepper, and paprika and set aside. Cook the rice in salted water, drain, and transfer to a large bowl. Pour the dressing over the still-hot rice, cover, and let cool. Meanwhile, peel and finely chop the onion. Wash and halve the grapes. Trim and dice the celery. Chop the pecans. Add everything to the rice along with the mint and stir gently.