Rice salad with carrots, herbs and raisins

Ingredients:

• 1 cup long-grain basmati, jasmine, or jasmati rice
• 1/3 cup golden raisins
• Finely grated zest and juice of 1 lemon
• 1/4 cup chopped fresh chervil
• 1/4 cup chopped fresh basilica
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro
• 1 medium-sized carrot, grated on a coarse grater
• 100 g of young pea shoots
• 3 tbsp. l. rice vinegar
• 2 teaspoons of sugar
• Coarse salt and freshly ground pepper
• 1/3 cup olive oil

Preparation:

1. Cook the rice according to package directions. Place the rice on a baking sheet and let it cool completely.
2. Soak the raisins in lemon juice for 10 minutes. Meanwhile, combine the rice, chervil, basil, parsley, cilantro, and carrots in a large bowl. Chop the pea shoots, reserving some whole for garnish, and toss with the rice.
3. Pour the lemon juice into a separate bowl. Add vinegar, lemon zest, sugar, 1/4 teaspoon salt, and pepper to taste. Add the olive oil and whisk.
   
   Add the dressing and raisins to the bowl with the rice and stir. Season with salt and pepper to taste.
4. Sprinkle the remaining sprouts over the salad. Serve as a side dish. fish.