Rice salad with borage cream

Ingredients for 1 servings:

• 1 cup rice (or similar grain)
• 2 cups vegetable broth or chicken broth
• 1 carrot(s), small to medium
• 8 leaves borage, young
• 2 tbsp crème fraîche, or sour cream
• 1 shot of light vinegar, e.g. white wine, herbal, or similar.
• e.g. salt or herbal salt
• 1 piece(s) cucumber(s), about 10 cm
• ½ red bell pepper(s)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Also delicious with spelt, Weizli, Ebly, etc.; a refreshing summer salad

Peel and dice the carrot, bring to a boil with the rice and stock, and simmer over low heat. This takes about 15-20 minutes. Note: Weizli and similar products sometimes require more liquid and may also require more time, so check the package for instructions! Meanwhile, wash and dry the borage, stack it on top of the other vegetables, and cut it lengthwise into strips, then crosswise. Mix with the crème fraîche, vinegar, and salt. Peel and dice the cucumber and bell pepper. Once the rice is cooked, let it cool slightly in a bowl and mix with the vegetables. Pour the borage cream over it and stir in. Cover and let it cool until ready to serve. With smoked trout fillet or a bit of feta, this salad makes a complete meal—but it also goes well with meatballs, patties, or other dishes. The borage also makes the salad very refreshing. Variations: You can also use just cucumber and bell pepper as vegetables. Tomatoes or mushrooms also go well with borage. You can also use just 1 tablespoon of crème fraîche and 1 tablespoon of yogurt. You can also season the borage cream with a little pepper, lemon juice, a pinch of mustard, some finely chopped lemon balm, or something similar. If the salad has been standing for a while, you may need to add a little more stock to allow the rice to expand. You can decorate the salad with strips of borage leaves or the beautiful blue borage flowers.