Warm red rice salad with cranberries

Ingredients for 3 servings:

• 150 g rice (red Camargue rice, wholegrain rice)
• 300 ml vegetable stock
• 100 ml water
• 1 tea bag, green
• 100 g cranberries, dried
• 2 tbsp raspberry vinegar
• 3 tbsp olive oil or hemp oil
• ½ tsp salt
• pepper
• 1 bunch of spring onions
• ½ bunch parsley, chopped
• 50 g almond sticks or chopped almonds

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Wash the rice and cook it in a pot with the vegetable stock. Let the rice cool slightly. Meanwhile, heat the water in a small pot and let the green tea bag steep for 10 minutes. After about 5 minutes, add the chopped cranberries to the tea and let it steep. Mix the cranberry tea with raspberry vinegar, oil, salt, and pepper to make a marinade. Slice the spring onions into small rolls. Lightly toast the almond slivers in a dry pan. Then mix the rice with the cranberry tea, the chopped onions, parsley, and almonds and season to taste. Enjoy lukewarm.