Zutaten für Scandinavian Rice Salad With Smoked Salmon
- Water
- Brown Basmati Rice
- 3/4 teaspoon salt (divided)
- Green Peas
- English Cucumber
- Fresh Dill
- Scallion
- 8 ounces smoked salmon, cut into bite-sized pieces
- Nonfat Plain Yogurt
- Olive Oil
- Lemon Zest
- Lemon Juice
- Fresh Ground Pepper
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Zubereitung von Scandinavian Rice Salad With Smoked Salmon
- Bring 2 cups of water to a boil in a medium saucepan.
- Stir in 1 cup of rice and 1/2 teaspoon of salt. Reduce heat to low, cover, and simmer for 30-40 minutes, or until the rice is tender and the water is absorbed.
- Once cooked, rinse the rice under cold water until completely cool. Set aside.
- While the rice cooks, prepare the vegetables: chop 1/2 cup of fresh dill, 1/2 cup of thinly sliced cucumber, and 2 scallions.
- In a large bowl, combine the cooled rice, 1 cup of frozen peas (thawed), chopped cucumber, dill, and scallions.
- Gently fold in 8 ounces of smoked salmon, cut into bite-sized pieces.
- In a small bowl, whisk together 1/2 cup plain Greek yogurt, 2 tablespoons olive oil, the zest and juice of 1 lemon, 1/4 teaspoon salt, and freshly ground black pepper to taste.
- Pour the dressing over the salad and gently toss to combine.
- Serve immediately or chill for later. Garnish with extra dill sprigs if desired. Enjoy with rye bread or crispbread!
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
22g
Fat
6g
Carbs
15g
