Black rice salad with wasabina and orange

Salade de riz noir au wasabina et orange

Aujourd’hui à Grenoble grand ciel bleu, soleil et 20°, non, non, non je ne suis pas devenue miss météo mais il faut bien que je vous justifie le fait de vous sortir une recette de salade au mois d’avril. And then, je me suis dis qu’après l’orgie de chocolats de Pâques il fallait bien se remettre un peu sur le droit chemin et préparer l’été (ouiiii vous savez l’épreuve du maillot !). C’est un peu aussi parce que j’ai déniché du wasabina, cette salade qui ressemble à du kale et qui une saveur piquante comme le wasabi, I therefore wanted to combine the very trendy black rice and wasabina with blood orange to make a rice salad that is a little different from Grandma's. ! If you follow me, you will notice that these oranges are much more sanguine than those of the orange cake, oui, because after this failure I went to look for blood oranges worthy of the name !!! I can't promise you the physique of a weather miss but at least this black rice salad is fresh and light !

If you don't like the crunchy side of wasabina, you can always put it to whiten 1 minute in boiling salted water then put it to cool in iced water, it will only be more tender (don't thank me it's a gift !).

Salade de riz noir au wasabina et orange

Black rice salad with wasabina and orange

2016-04-14 14:53:47

Pour 2 people

To print

Ingredients

1 glass of black rice
1 bouquet of wasabina
1 orange sanguine
FOR THE SAUCE
The juice of half an orange
The juice of half a lemon
1 good drizzle of olive oil
1 teaspoon of mustard
Espelette pepper

Preparation

Cook the rice as directed on the packet, drain and let cool.
Wash the wasabina and roughly cut it.
Peel the orange and cut it into segments then mix the rice, wasabina and orange together.
For the sauce, mix the mustard and the orange and lemon juices then mix the sauce with the olive oil., season with salt and a pinch of Espelette pepper and pour over the salad

aime & mange https://aime-mange.com/

Emilie