Buckwheat and Rice Salad with Dried Cherries and Hazelnuts

side dish · ⏱ 75 min · 6 portions · 85.0 g carbs / portion · vegan · allergens: gluten, tree nuts

v1 · rb0e705f985 20260727Z1751 130 g wild rice 150 g basmati rice 125 g buckwheat salt to taste 🍳 ⏱ 35-40 min boil wild rice until al dente 🔪 rinse wild rice under cold water and drain 🍳 ⏱ 10-12 min steam basmati rice; rest 5 min with lid on and cool 🍳 ⏱ 6-8 min cook buckwheat; rest a few minutes with lid on and cool 🍳 infuse olive oil with lemon skin over medium heat until it bubbles; cool 🌀 mix wild rice, basmati rice, buckwheat, garlic, dried sour cherries, hazelnuts and spring onions 🌀 pour in lemon-infused oil and stir in lemon juice and salt 🌀 stir in parsley, basil leaves, tarragon leaves and rocket leaves just before serving Buckwheat Rice Salad 🥗 1 piece lemon 130 ml olive oil 1 piece garlic 100 g dried sour cherries 75 g hazelnut 5 pieces spring onion 30 g parsley 10 g basil leaf 10 g tarragon leaf 30 g rocket leaf lemon, olive oil garlic, dried sour cherries, hazelnut, spring onion salt parsley, basil leaf, tarragon leaf, rocket leaf
http://flowcooking.food/en-us/recipe/580/buckwheat-and-rice-salad-with-dried-cherries-and-hazelnuts/