John Myers
Rice Salad, with Pomegranate and Fennel,
The perfect rice salad, with pomegranate and fennel, recipe with a picture and simple step-by-step instructions.
- 400 g Wild rice
- 1 Onion white
- 800 ml Vegetable broth
- 1 Fennel bulbs with green
- 1 Pomegranate fresh
- 100 ml Soy cream
- 1 tbsp Extra virgin olive oil
- Finely chopped parsley
- Salt
A NOTICE
- Whether warm or cold. You can enjoy the salad either way. If the fennel is consumed warm, it should be steamed.
- Cut the onion into small cubes and sauté in a little oil, add the rice and pour the vegetable stock. Simmer this for about 25 minutes.
- Cut the fennel bulb into small cubes.
- Cut the pomegranate in half and beat over a bowl, collecting the liquid.
- Mix soy milk with oil and pomegranate juice. Add salt and parsley.
- Mix everything and let it flow through.
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