rice salad bowl

preparation time: 30 minutes
ingredients (for two huge servings):
  • 100gram wholemeal rice
  • 1/2 cauliflower, washed and sliced
  • 2 carrots, peeled and chopped
  • 1 bell pepper, washed and chopped
  • 1/3 cucumber, washed and chopped
  • 1 spring onion, washed and chopped
  • 2 handful lettuce, washed
  • 2tbs linseed oil
  • 2tbs lemon juice
  • 2tbs peanut mush
  • 2tbs soy sauce
  • pinch of pepper, chili, curcuma
optional toppings: lemon juice, linseeds
  1. Cook rice in a pot with 200ml boiling water for 25 minutes. (Check if the package instructions differ from 25 minutes.)
  2. Spread out the cauliflower slices on a baking pan and bake them in the oven at 175 degrees (350 F°) for 20 minutes. Blend the roasted cauliflower afterwards.
  3. Mix all dressing ingredients in a bowl, stir in all remaining ingredients and spread out the salad on the bowls. Sprinkle a bit of lemon juice or some linseeds on top if you like and enjoy this versatile, healthy meal!
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