Orange Rice Salad With Fennel Salad



  • 0,33 lbs tenderloin
  • 1 root fennel, very thinly sliced
  • ½ orange, peeled and white parts cleaned and chopped
  • 0,11 lbs of American rice
  • 0,11 lbs boiled green lentils
  • 0,011 lbs parsley leaves
  • 2 sprigs chives, chopped
  • Olive oil
  • Salt, pepper

For sauce:

  • 1 teaspoon Dijon mustard
  • 1 tablespoon of orange juice
  • 1 teaspoon lime juice
  • extra virgin olive oil
  • Salt

Wash and drain the rice. Take a small saucepan with 3,38 oz of hot water. Add a pinch of salt and let it boil. Cook on medium-low heat with the lid closed until the water is absorbed. Take it off the fire and let it cool.

For sauce; Mix mustard, orange juice, lime juice, a pinch of salt and 2 tablespoons of olive oil by shaking them in a sealed jar.

Heat a non-stick pan over high heat and lightly grease with olive oil. After salting and peppering both sides of the tenderloin, place it in the pan. Cook for 1.5 minutes per side for medium-cooked consistency. Set aside and rest for 2 minutes, then slice.

Put the fennel slices, boiled rice, green lentils, parsley leaves and orange pieces on the serving plate. Drizzle with the prepared sauce and finish with meat slices. Sprinkle with chopped chives and serve.


 

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