Summer Rice, Dill & Cucumber Salad
30 min
Vegan
71731
For 2 Portions
180 g
basmati rice
60 g
walnut
30 g
dill, fresh
1
cucumber
1
lemon
1/2 bunch(es)
radish
5 tbsp
olive oil
2 tbsp
white wine vinegar
pepper
salt
1. All set?
2. Cook rice according to package instructions. Drain and let cool.
3. Toast walnuts in a dry pan until golden.