Sausage salad with wild rice & olives

Name: Sausage salad with wild rice & olives
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 100 g wild rice, salt; 1 Garlic clove; 2 TABLESPOONS White wine vinegar; 7-10 Tbsp Pepper, some sugar; 2-3 TABLESPOONS Oil (e.g. olive oil); 200 g Pork sausage; 2 Onions (e.g. red); 30 g dried tomatoes in oil; 40 g black olives; 150 g Arugula (rocket)

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

100 g wild rice, salt
1 Garlic clove
2 TABLESPOONS White wine vinegar
7-10 Tbsp Pepper, some sugar
2-3 TABLESPOONS Oil (e.g. olive oil)
200 g Pork sausage
2 Onions (e.g. red)
30 g dried tomatoes in oil
40 g black olives
150 g Arugula (rocket)

Directions

1
Put the rice in a good 1/4 l boiling salted water. Cover and cook over low heat for about 40 minutes
2
Peel and finely chop the garlic. Mix with vinegar, salt, pepper and sugar. Beat the oil well into the mixture
3
Skin the sausage and cut into thin slices. Peel onions and cut into fine rings. Dice tomatoes
4
Drain the rice if necessary. Mix with onions, tomatoes, sausage, olives and the marinade. Leave to stand for at least 20 minutes.
5
Clean, wash and chop the arugula. Season sausage salad to taste just before serving. Fold in the rocket salad. Slice the parmesan in shavings and sprinkle over it
6
Mix the sausage salad with rocket salad just before serving so that it does not collapse