Rice and rucola-walnut yogurt

VEGETARIAN

2 servings

½  cup of white rice 125g of fresh rucola 150g of natural plain yogurt 8 medium walnuts, chopped ½ of a small onion, diced Juice from ½ of a small lemon 1 tablespoon of balsamic vinegar Fresh basil leaves, shredded Salt, pepper

      Optionally: vegetable broth

Boil the rice, either in water or vegetable broth. I use a Japanese rice cooker for this.

Crack the wallnuts and chop them into small pieces. Next, dice the onion.

Pour the yogurt, vinegar and juice squeezed from half a lemon into a big bowl.

Add the walnuts, onion, salt and pepper. Stir well.

Finally, add rucola and basil, and stir a bit more until the leaves are all covered in yogurt.

Serve with warm rice, decorated with fresh basil leaves.

Bon appétit!