Practical Walnut and Rice Salad
Servings & Preparation
Servings: 6 people (Total 1,260 kcal) – 1 serving: 210 kcal
Total Preparation Time: 5–7 minutes
Ingredients
- 200 g boiled California Calrose rice
- 3 red peppers
- 6 gherkin pickles
- 160 g canned corn
- Dill
- 30 g pomegranate molasses
- 200 g coarsely chopped California walnut
- 45–60 g olive oil
- Spices (salt) to taste
Preparation
- Finely chop the red peppers, gherkin pickles, and dill within 3–4 minutes.
- In a large mixing bowl, combine the chopped boiled California Calrose rice, red peppers, pickles, corn, California walnut, salt, and dill.
- Drizzle the olive oil and pomegranate molasses over the mixture.
- Gently mix for 2–3 minutes until all ingredients are evenly combined.
- Let it rest in the refrigerator for 10–15 minutes before serving. Garnish with additional California walnut on top and serve.