Colorful Rice Salad with Apricots

Name: Colorful Rice Salad with Apricots
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 Portionen
Ingredients: 100 g basmati rice; 1 piece small red pepper; 0.5 piece cucumber; 1 piece large carrot; 6 piece dried apricots; 2 tbsp toasted pumpkin seed; 2 tbsp olive oil; 0.5 piece orange

Rice or Pasta Salad

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Cook Time

30 min

Servings

Difficulty

Easy

Prep Time

20 Min

This Thermomix® recipe for Colorful Rice Salad with Apricots is ready in 30 min and yields 2 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This colorful rice salad is a delightful and refreshing dish, perfect for a light lunch or a side dish at a summer barbecue. I've been making this recipe for years, and it's always a hit! The combination of fluffy rice, crunchy vegetables, and sweet dried apricots creates a wonderful balance of flavors and textures. The toasted pumpkin seeds add a nutty crunch, while the orange juice provides a zesty finish. It's a great way to use up leftover rice and is easily adaptable to your favorite vegetables. This salad is vegetarian and can be made vegan by ensuring the rice is cooked without any animal products.

Ingredients (8 ingredients)

100 g basmati rice
1 piece small red pepper
0.5 piece cucumber
1 piece large carrot
6 piece dried apricots
2 tbsp toasted pumpkin seed
2 tbsp olive oil
0.5 piece orange

Preparation (3 steps)

Cook the rice

Thermomix® Setting

22 min/212°F/Speed 4 100

Place 100g basmati rice in the simmering basket. Add 700ml water to the mixing bowl. Insert the simmering basket with the rice. Cook for 22 Min./100°C/Stufe 4. Once cooked, remove the simmering basket with the spatula and drain the rice. Rinse the rice under cold water and drain again.

1320

Prepare the vegetables

Cut 1 small red pepper and ½ cucumber into small pieces. Peel and grate 1 large carrot.

Combine ingredients

In a large bowl, mix the cooked rice with the chopped red pepper, cucumber, grated carrot, 6 dried apricots (chopped), and 2 tbsp toasted pumpkin seeds. Drizzle over 2 tbsp olive oil and the juice of ½ orange. Mix well to combine.