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Bowl with Venus rice, salmon, avocado and apple chutney

This recipe is simple, healthy, tasty, colorful and funny. The chutney is a sweet-and-sour “sauce” made of apples, vinegar, sugar and spices that you eat together with the rice. The chutney’s sweet-and-sour taste goes well with Venus rice, salmon and avocado.
50 min.


for 4 bowls

1 salmon slice of 500 g
200 g Venus rice
2 avocados
1 lime
100 g fresh, young spinach
1 garlic clove
Sesame seeds
Olive oil

for the apple chutney

2 Golden Delicious
2 cm ginger root
½ onion
1 tbsp. cane sugar
2 tbsp. apple vinegar
A pinch of caraway seeds
Seeds of a cardamom pod
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Rinse Venus rice and cook in a little pot with much water for some 40 minutes from the moment of boiling. Then drain and add a little bit of olive oil.

For the chutney, cut apples into small cubes and cook with grated ginger, onion slices, sugar, vinegar, caraway seeds and crushed cardamom seeds in a little pot for some 30 minutes and let cool.
Cut the salmon slice into cubes and cook over high heat in a non-stick pan for a few minutes but don’t overcook as it should still be nearly raw inside.

Roast spinach with crushed garlic clove in oil for a minute.
Cut avocado into two halves, remove the core and the peel and cut widthways into small slices to get some sort of snake that you roll up to form a rose. Repeat with the other half and the second avocado. Sprinkle with lime juice.
Prepare the bowls with Venus rice, salmon, spinach, avocado roses, apple chutney and sesame seeds.

Recipe from Valentina Tozza

La Cucina Che Vale

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