Wild rice with walnuts

Name: Wild rice with walnuts
Yield: 4
Ingredients: Pepper; Salt; 0.5 dl Lemon juice; 1 Parsley root (ca. 150 g); 1 dl Raisins (ca. 60 g); 2 Spring onions (approx. 50 g); 2 Carrots (about 150 g); 2 tsp Oil; 2 tbsp Water; 2 dl Wild rice (ca. 120 g); 20 g Walnuts; 8 dl Vegetable stock

Salads

Cook time: 0 min.
Servings: 4

Ingredients for Wild rice with walnuts

		Pepper
		Salt
0.5	dl	Lemon juice
1		Parsley root (ca. 150 g)
1	dl	Raisins (ca. 60 g)
2		Spring onions (approx. 50 g)
2		Carrots (about 150 g)
2	tsp	Oil
2	tbsp	Water
2	dl	Wild rice (ca. 120 g)
20	g	Walnuts
8	dl	Vegetable stock

Instructions for Wild rice with walnuts

To prepare the Wild rice with walnuts recipe, please follow these instructions:

Boil bouillons.
Rinse the wild rice well and pour them into the boiling broth.
Cook the rice according to the instructions on the package (be careful not to cook for too long and they will be boring).
The rice must be open when finished.
Dip and cool the rice.

Peel carrots and parsley and grind them roughly.
Clean the spring bulbs and cut them into thin rings.
Chop the walnuts roughly.

Mix rice, carrot, parsley, spring onions, walnuts and raisins in a bowl.

Whip the ingredients to the dressing together and pour it over the salad.

Put the salad in the fridge and let it pull for at least 1 hour.

Serving: Server cold wild rice with walnuts as an accessory to fish, poultry or fried dishes.

Wild rice with walnuts

Ingredients for Wild rice with walnuts

Instructions for Wild rice with walnuts

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