Wild Christmas rissalat
MainsCook time: 0 min.
Servings: 8
Servings: 8
Ingredients for Wild Christmas rissalat
| Pepper | ||
| Salt | ||
| 0.25 | dl | White balsamic |
| 0.25 | dl | Olive oil |
| 1 | bundle | Spring onions |
| 1 | bundle | Minced parsley |
| 1 | dl | Water |
| 150 | g | Cranberry |
| 250 | g | Risblanding with wild rice |
| 4 | stems | Leaf celery |
| 50 | g | Almond splitter |
| 50 | g | Pine nuts |
| 75 | g | Sugar |
Instructions for Wild Christmas rissalat
To prepare the Wild Christmas rissalat recipe, please follow these instructions:
Cook rice as directed. Bring sugar and water to a boil. When the sugar is ooløst, take the Pan from the heat and let the cranberry pure drag in sugar brine for at least 1 hour. Grate almond splitter and pine nuts on a dry pan. Cut scallions and celery fine.
Mix the rice, drained cranberry, almond splitter, pine nuts, scallions, celery and chopped parsley. Whisk vinegar and oil together, season with salt and pepper and toss the dressing into the salad.
Tips:
Served super good for honey glazed jules from kinking. Good appetite.
Recipe categories
- Appetizers 1338
- Breakfast & brunch 427
- Porridge & gruel 144
- Bread, buns & biscuits 1758
- Cold cuts 395
- Lunch 1051
- Lunch (to go) 146
- Sandwiches 50
- Mains 11918
- Salads 1562
- Dressing 302
- Sauces 617
- Sides 1951
- Soups 1352
- Drinks (cold) 1888
- Drinks (warm) 227
- Desserts (cold) 2416
- Desserts (warm) 707
- Desserts (patisserie) 394
- Cookies 917
- Cakes 1445
- Cakes in form 2822
- Cake add-ons 139
- Snacks 73
- Midnight snacks 40
- Base recipes 234
- Buffets 95
- Candy 522
- Fruits 19
- Lamb 14
- Pickling 733
- Receptions 34
- Seasonal 3
- Sushi 6
- Various 328