Matjestatar an schwarzem Reis mit Soja-Vinaigrette

Matje tartare on black rice with soy vinaigrette

Today's recipe tip was developed by snack expert Reinhard-Karl Üblacker . Reinhard shows that you can also cook delicious starters or snacks with black rice .
The black rice Royal Pearl Black is particularly suitable for this - it has a fairly long cooking time (approx. 40 minutes). However, once the black organic rice is soft and grainy, it can simply be stored in the refrigerator for a few days and used for a variety of dishes. One pack is enough for 12 servings.


(2 servings)
(for the herring tartare)
  • 200 g herring fillet (fresh)
  • ½ lime
  • 1 class Piece of chili pepper
  • ½ red onion
  • 1 tbsp olive oil
  • sea-salt
(for the soy vinaigrette)
  • 1 orange
  • ¼ avocado
  • 4 tbsp soy sauce
  • ½ tsp agave syrup
  • 20 g ginger, fresh
  • 4 tbsp balsamic vinegar, white
  • 2 tbsp wheat germ oil


Please choose: hangover breakfast, in-between snack or prelude to an evening dinner.


  1. Boil black rice with 2.5 cups of water and green tea. Remove the tea bags and then cover and simmer over a low heat for another 45 minutes. Remove from the heat and let it steep for another 5 minutes.
  2. Matje tartare: Cut the matje fillets into small cubes. Grate a few zest from the lime. Finely chop the chilli. Peel the onion and cut it into small cubes.
  3. Mix all the ingredients together in a bowl and season with olive oil, lime juice and sea salt. Soy vinaigrette: Squeeze the orange, peel the avocado and cut it into small pieces.
  4. Put the orange juice, avocado, soy sauce, agave syrup, balsamic vinegar and wheat germ oil in a tall container and mix finely with a hand blender. Strain through a fine sieve.
  5. Arrange the individual components on a plate or in bowls. Finally garnish with rocket sprouts. Bon appetit!

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