Black rice, fennel and citrus salad
Preparation time: Less than 30 Minuti
Nutritional information: 336 kcal / per serving
Course: First course
Seasonal dish: Winter
Enviromental Impact: Very low (0.193kg CO2 eq)
Black rice pairs perfectly with fennel and fresh citrus aromas.
Ingredients for 4 portions
- Black rice 240 g
- Fennel 1
- Orange 1
- Grapefruit 1
- Black olives 80 g
- Extra virgin olive oil 2 tbsp (20 g)
- Salt and pepper to taste
Preparation
Wash and clean the fennel, slice finely and dip it into cold water to ensure it does not turn black.
Peel the orange and grapefruit, removing both the peel and the white skin inside.
Remove the orange and grapefruit segments to put whole into the salad.
Squeeze the juice out of what remains of the citrus fruit into a bowl.
Season with salt and pepper, add oil and juice and mix with a whisk until it has formed a sauce to dress the salad.
Make the salad by arranging the drained and dried fennel onto a plate together with the orange and grapefruit segments and the pitted black olives.
In the meantime, boil the rice in lightly salted boiling water.
Drain, cool and mix together all the ingredients with a little ground black pepper.
Dress with a drizzle of extra virgin olive oil and serve.
Enviromental Impact
Very low
Details
Per serving:
0.193kg CO2 equivalent
Carbon footprint
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.