- about 200 gram rice
- 6 poached pears + liquid (store-bought or make them yourself)
- large handful of fresh spinach
- 1 small fennel bulb
- 1/2 cucumber
- olive oil
- small handful almond shavings
- pepper and salt to taste
- optional: vegetable stock cube
- medium-sized pan
- cutting board & chef’s knife
- large bowl
- mandoline, kitchen cutting machine or vegetable peeler
- small skillet
Preparation — 20 minutes
FILL a medium-sized pan with water and salt or a vegetable stock cube and bring to a boil. COOK the rice according to the package.
CHOP the poached pears into small pieces and keep the liquid aside. REMOVE the cucumber seeds and chop into small cubes. REMOVE the hard parts and the green parts from the fennel bulb and slice into thin pieces. You can use a mandoline, kitchen cutting machine or vegetable peeler. ROAST the almond shavings in a dry small skillet, keep an eye on them cause they tend to burn easily.
As soon as the rice is done, drain it and let it cool off. To speed up the process, you can rinse it with cold water.
Finishing the rice salad with poached pears — 5 minutes
COMBINE the rice with poached pears, fennel, spinach and cucumber. SEASON with some of the poached pear liquid, pepper, salt and olive oil. FINISH the salad with roasted almond shavings. Enjoy!