Wild Rice Salad
4 portions - 1 a serving contains approx. 350 kcal
• 200 g of wild rice & parboiled (2 handbags)
• 1 celery
• 2 carrots
• 300 ml of natural yoghurt
• 2 spoons of salad mayonnaise
• 40 g chopped walnuts
• 3 spoons of cream 18%
• 1 lemon
• 1 a bunch of dill
• 1 a bunch of chives
• salt, pepper to taste
Boil the rice according to the recipe on the package. Thoroughly wash the celery and cut into narrow diagonal strips. Cut the washed and peeled carrot into thin sticks. Lightly blanch the vegetables (cook in separate water – no longer than 3 minutes), then pour cold water over a sieve. Yoghurt, Mayonnaise, Mix the cream and lemon juice thoroughly, then season with salt, pepper and chopped greens (dill, chive). Rice, Mix vegetables and chopped walnuts with the sauce and set aside in a cool place. Can be seasoned to taste.
