Brown rice, green bean, plum and tomato salad
with a Korean gochujang-based dressing
This tasty salad will surprise you with its intense flavours thanks to our homemade Korean sauce!
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Nice and quick!
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Vegan
Preparation time:
30 min.
Difficulty level:
Easy
Allergens:
wheat, soya, gluten, sesame
Utensils:
Ingredients
Garlic
Brown basmati rice
Green beans
Plum tomato
Plum
Salad dressing
Korean sauce
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
2498
597
21
3
94
18
8
11
0
622
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Bring plenty of water to a boil in a pot and add salt to taste. Wash the green beans and remove their ends. Cut them in half and cook them for approx. 3 minutes. Remove from the pot and set aside.
2.
In the same pot, cook the the rice for approx. 12 minutes until tender. Drain in a colander and let it rest.
3.
Heat 1 tablespoon of olive oil in the same pot and sauté the minced garlic for a few seconds. Add the Korean sauce, mix it and add the rice. Mix everything and turn off the heat. Set aside.
4.
Wash the vegetables. Cut the tomato in half and then into thin slices. Cut the plum in half, remove the stone and cut it into slices. Mix the plum, tomato and green beans in a bowl. Add the salad dressing and season to taste. Mix it well.
5.