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Arugula & Black Rice Salad
As the end of summer is quickly nearing, I've finally found the time to write up one of my all-time favourite quick and easy summer recipes. This light salad is perfect for a quickly prepared summer dinner that also tastes well after a day or two in the fridge.
| prep | cook | servings | diet |
|---|---|---|---|
| 15 min | 5 min | 3 persons | Vegan |
Ingredients
- 1 cup wild rice
- 100g arugula
- 50g sliced almonds
- 50g cranberries
- 1/4 cup olive oil
- 1 lemon
- 1/2 tbsp Dijon mustard
- 1/2 tbsp rice syrup
Preparation
- Cook wild rice according to package instructions and let it cool off until it's at about room temperature.
- Add some oil to a pan on low heat and toast sliced almonds for about 5 minutes. If you want to be fancy, you can also add chili flakes, coarse salt and pepper here.
- Roughly chop up cranberries.
- Wash the arugula and mix together olive oil, juice of the lemon, mustard and rice syrup for the dressing.
- Mix arugula, rice, and cranberries with dressing, season with salt and pepper to taste and top with sliced almonds.
Further Information
- If you don't care about the recipe being vegan, you can easily substitute the rice syrup with honey or maple syrup.
- Another non-vegan upgrade is adding some parmesan shavings or crumbled feta.
- Leftovers stay fresh for about 3 days, as long as you keep dressing and dry ingredients in seperate containers.