Riso in bianco und Salat

für zwei

2 tassen reis in zwei tassen wasser und einer prise salz zum kochen bringen, wenn es kocht ein sauberes geschirrtuch und den topfdeckel auflegen, die herdplatte ausschalten. es dauert etwa 18 minuten, dann ist der reis gar.
in der zwischenzeit, roten eichblattsalat, kleingeschnittenen sauerampfer und rucola mischen. in ein schraubglas 1.5 el balsamico, 1 el himbeeressig. 3 el olivenoel, salz, pffer und einem halben tl honig geben, kräftig schütteln und das dressing mit dem salat mischen. alles zusammen anrichten, über den reis etwas olivenoel, salz, pfeffer und parmesan geben.

sf | 28.4.2010 | 16 Kommentare

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