Cold apple rice
Instructions
Boil the rice, pass it under cold water and fluff in a soup-tureen.
Add the Gruyere, diced, green onions, apples and celery heart, finely sliced.
Sprinkle with lemon juice and olive oil, season with salt and pepper, garnish with the chives and parsley and serve.
Ingredients and dosing for 4 persons
- 300 g of parboiled rice
- 150 g of emmenthal cheese
- 1 apple
- 1 heart of celery
- 2 spring onions
- 5 tablespoons of olive oil
- Lemon
- Chives
- Parsley
- Salt
- Pepper