For the first foodblogswap of 2017 we made a lovely rice salad using the recipe from this Dutch foodblog as an inspiration.
- about 50 gram uncooked red rice
- 2 oranges
- 1 spring onion
- 6 tablespoons plain yogurt
- 1 tablespoon mint, fresh or dried
- dash of olive oil
- pepper and salt to taste
- small handful of mixed seeds (such as sunflower seeds, pumpkin seeds and pine nuts)
Kitchen equipment needed
- medium-sized pan
- wooden spoon
- cutting board & chef’s knife
- medium-sized bowl
- small bowl
Preparation — 25 minutes + waiting time
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.
Finishing the red rice and orange salad — 10 minutes
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!