A refreshing, vegetarian and kind of filling red rice and orange salad. Great for lunch or serve with bread as a side dish to go with fish of meat.
The main thing:
Made by Véronique
Published at 2017-01-24, this recipe is for 4 people and takes 35 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 18-02-2021
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For the first foodblogswap of 2017 we made a lovely rice salad using the recipe from this Dutch foodblog as an inspiration.
Fill the medium-sized pan with water and salt and bring to a boil. Cook the rice according to the package, mostly red rice will take a bit longer than regular white rice.
Drain the rice and let it cool off completely.
Use a sharp knife to trim as much of the orange peel and white skin (pith) as possible. Then cut the segments out of 2 oranges, as close to the membrane as possible to create beautiful orange wedges.
Squeeze the juice from the oranges and add the juice to the small bowl. Add a dash of olive oil and a tablespoon of mint to the bowl along with the yogurt. Season with pepper and salt and set the dressing aside.
Rinse the spring onion and chop into fine rings. Combine the spring onion and orange wedges with the cold rice. Add the dressing, seeds and if needed a little more pepper and salt. Enjoy!