Springtime three-rice salad with crunchy vegetables
List of ingredients
Serves 4-5
300 g rice (a mixture of long, wild and red wholegrain rice)
4-5 carrots
1 cucumber
1fennel bulb
1 bunch pink radishes
1 ripe avocado
3 tsp white balsamic vinegar
5 tsp sunflower oil
Freshly ground black pepper
Kosher salt
Sommelier’s tip
Chablis (recent vintage)
A young Chablis with floral and vegetal notes will provide a subtle accompaniment to this aromatic garden salad. In the mouth, its vivacity will match the freshness of the raw vegetables whilst bringing a touch of elegance and length to the savory rice.
Method
Place the rice in two and a half times its volume of salted water.
Cover, bring to the boil, and cook for around 15 minutes until cooked but not too soft. Drain.Take ¾ of the cucumber and cut away strips of peel using a channel knife, alternating skin with no skin. Slice the cucumber. Then use a melon baller to make small balls from the remaining piece of cucumber.
Finely slice the radishes. Peel the carrots and use a mandoline to cut them into small julienne pieces. Cut away the top of the fennel, cut into quarters and thinly slice. Lastly, chop the avocado into cubes and add to the other ingredients.
Chef’s tip
If you are in a hurry, run the cooked rice under cold water once cooked to stop it sticking.
If you have more time, dress the rice with the vinaigrette when hot so it will better absorb the flavors.
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