Salads are great side dishes at a barbecue gathering, but you can also serve this vegetarian rice salad with poached pears for lunch.
Made by Véronique
Published at 2017-07-13, this recipe is for 8 persons persons and takes 25 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2024-07-31
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!
Your email address will not be published. Required fields are marked with *
Since 2014 the tastiest recipes from all over the world! Completely free.
To the content of Ohmydish no rights can be derived in any way.
All rights reserved. Texts on this website may never be copied without permission.
There aren't any comments left behind yet you can be the very first to comment!