PureSpelt rice (Kernotto) salad
to serve 4
Approx. 6 dl of vegetable bouillon
300 g of PureSpelt rice (Kernotto)
600 g of mixed vegetables, e.g. carrots, bunching onions, fennel and courgettes, cleaned and washed, cut into bite-size pieces
A few cherry tomatoes
150 g of Mozzarella cheese, or diced sausage or smoked fish, shredded
Sauce
3-4 tablespoons of white balsamic vinager
4-5 tablespoons of oil
4-5 tablespoons of vegetable bouillon
Salt, pepper from the mill
A little grated lemon peel
Fennel shoots or lemon thyme for decoration
1
Bring the vegetable bouillon to the boil. Add the PureSpelt rice and the vegetables and bring to the boil again. Simmer uncovered for 2-3 minutes, switch off the ring, cover and leave on the ring to steep for 20-25 minutes. Loosen the PureSpelt rice using a fork and allow to cool.
2
Sauce: Stir all the ingredients together and season to taste.
3
Shortly before serving, carefully mix in the cherry tomatoes, the Mozzarella cheese, diced sausage, chopped ham or fish and the salad sauce with the PureSpelt rice (Kernotto); serve into bowls, decorate and serve while fresh.
Suggestions
If the salad has been prepared in advance, shortly before serving mix in a little vegetable bouillon or some more salad sauce. Use any vegetables depending on personal taste.
Source:
IG Dinkel, Judith Gmür-Stalder
