Salads are great side dishes at a barbecue gathering, but you can also serve this vegetarian rice salad with poached pears for lunch.
The main thing:
Other stuff:
Made by Véronique
Published at 2017-07-13, this recipe is for 8 people and takes 25 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: 16-02-2021
View the original recipe via:
https://ohmydish.com/recipe/rice-salad-with-poached-pears
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.
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!
