Vegan Juweled Rice Salad
Ingredients
- 1/4 tsp saffron threads soaked
- 3 tsp sugar
INGREDIENTS JEWELED RICE SALAD
- 20 g barberries
- 1 pomegranate seeded
- 1 carrot slivered
- 20 g almonds slivered
- 20 g pistachios slivered
- 500 g already cooked rice ( about 200 g raw rice)
INGREDIENTS SPICE MIXTURE
- 1/2 tsp cinnamon ground
- 1/2 tsp cumin ground
- 1/4 tssp cardamom ground
- salt, pepper
INGREDIENTS DRESSING
- 1 medium red onion finely diced
- 2 tbsp orange flower water
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp honey only the vegetarian
- Salt & pepper
Instructions
PREPARATION SAFFRON EXTRACT
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Finely grind in a mortar saffron threads with sugar,
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pour with 20 ml of boiling water, leave covered in a small jug.
PREPARATION VEGAN JEWELED RICE SALAD
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Soak barberries in cold water until everything is prepared, then strain in a colander and dry with a kitchen towel.
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Cut the pomegranate in half and remove the seeds. Set the seeds aside.
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Peel the carrot and cut into fine slivers.
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Mix the already cooked rice well with saffron extract.
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Add all the other ingredients together with the slivered almonds and pistachios and mix well with the seasoning mixture.
PREPARATION DRESSING
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Finely dice red onion and mix well with all other ingredients.
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Pour over the Jeweled Rice Salad and mix well.
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Leave in the refrigerator for about 1 hour and then serve.
Recipe Notes
The salad keeps up to 3 days well-chilled in the fridge, so it can be prepared well.
