Ingredients

The following ingredients have 4 Servings
  • about 50 gram uncooked red rice
  • 2 oranges
  • 1 spring onion
  • 6 tablespoons plain yogurt
  • 1 tablespoon mint, fresh or dried
  • dash of olive oil
  • pepper and salt to taste
  • small handful of mixed seeds (such as sunflower seeds, pumpkin seeds and pine nuts)

Instruction

  • You will need the following cooking equipment:: medium-sized pan, wooden spoon, colander, cutting board & chef's knife, medium-sized bowl, small bowl
  • For the first foodblogswap of 2017 we made a lovely rice salad using the recipe from this Dutch foodblog as an inspiration.
  • FILL the medium-sized pan with water and salt and bring to a boil. COOK the rice according to the package, mostly red rice will take a bit longer than regular white rice.
  • DRAIN the rice and let it cool off completely. Red rice and orange salad
  • Use a sharp knife to trim as much of the orange peel and white skin (pith) as possible. Then cut the segments out of 2 oranges, as close to the membrane as possible to create beautiful orange wedges.
  • SQUEEZE the juice from the oranges and add the juice to the small bowl. ADD a dash of olive oil and a tablespoon of mint to the bowl along with the yogurt. SEASON with pepper and salt and set the dressing aside.
  • RINSE the spring onion and chop into fine rings. COMBINE the spring onion and orange wedges with the cold rice. ADD the dressing, seeds and if needed a little more pepper and salt. Enjoy!