Roasted Vegetable Rice Salad

Roasted Vegetable Rice Salad

Ingredients:

  • 400 g Basmati rice
  • salt
  • 1 Organic lemon
  • pepper
  • 5 tbsp olive oil
  • 2 fresh corn on the cob
  • 2 tbsp butter
  • 500 g Beetroot
  • 700 g fennel
  • 400 g small carrots with greens
  • 150 ml vegetable broth
  • 2 tbsp Sunflower oil
  • 1 federal government parsley
  • 200 g Sour cream
  • 300 g Whole milk yogurt
  • 2 tbsp Mayonnaise salad

Preparation:

  1. The first step is to prepare the rice in salted boiled water according to the given conditions on the back of the packet. Now take the lemons and wash them perfectly and then grate the peel. Halve the lemon and squeeze out the juice. Mix the lemon juice and zest with salt and pepper. Stir in olive oil in a thin stream. Drain the rice, mix with the vinaigrette, and let it steep for about 2 hours.
  2. Clean and wash the corn on the cob and cook in salted boiling water for about 15 minutes. Drain and drain the corn on the cob. Heat 1 tbsp butter and fry for 5–7 minutes. Take it out of the pan and now let it be cool.
  3. In the meantime, clean and peel the beetroot and cut into wedges. Clean and wash the fennel and cut into approx. 1 cm thick slices. Clean the carrots, leave a little green, peel and halve if necessary.
  4. Bring the carrots to the boil in a pan with the broth and simmer for about 5 minutes until the liquid has evaporated. Add 1 tbsp butter and toss in it briefly. Heat the sunflower oil in a pan, fry the fennel and beetroot in portions for 3–5 minutes, turning. Season the vegetables with salt and pepper. Cut the corn kernels from the cobs.
  5. Wash the parsley, shake dry, pluck the leaves from the stems and chop finely. Mix the sour cream, yogurt, and mayonnaise, season with salt and pepper. Stir in parsley. Mix rice with vegetables, arrange on a platter, and serve with sour cream.