Vegetable rice with cucumber and radish

Preparation time: cca. 35 minutes (plus cooking time)
Per portion cca. 255 kcal / 1071 kJ
6 g P, 8 g F, 39 g CH


  • 250 ml vegetable stock
  • 150 g wholegrain rice
  • 1 cucumber
  • 1 bunch radishes
  • 3 carrots
  • 4 spring onions
  • 4 tbsp raspberry vinegar
  • salt
  • lemon pepper
  • 5 tbsp grapeseed oil
  • 50 g 8-herb mix (frozen)


  1. Bring the vegetable stock to the boil in a saucepan. Stir in the rice, then cover and simmer over a low temperature for cca. 40 minutes.
  2. Rinse and trim the cucumber and radishes, then cut into thin slices, saving some of the radish leaves for later. Trim and peel the carrots and cut into thin sticks. Trim, rinse and dry the spring onions, then slice into rings.
  3. Mix the vinegar, salt, pepper, oil and herbs to prepare a marinade, and add to the vegetables. Add the mixed vegetables to the drained rice, stir, and serve warm, decorated with the radish leaves.

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Written by Tonchi Bugers

My passion is preparing delicious and nutritious meals.


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