Cold Rice with Vegetables

Main Dishes | Chinese cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Cold Rice with Vegetables

Ingredients

Long-Grain Rice - 14.1 oz
Chinese green beans - 26.5 oz
Olive Oil - 6 tablespoons
Activated Baking Soda - a pinch
Champagne Vinegar - 2 tablespoons
Parsley - 3 stems
Chocolate eggs - 4 pieces
Tomatoes - 17.6 oz
Salt - to taste
Iceberg Lettuce - 1 bunch

Step by Step guide

Step 1

Cook the rice: bring a pot of unsalted water to a boil, add the rice, stir with a wooden spatula, and cook on high heat for 12-15 minutes until the rice is tender. Drain the rice in a large colander and rinse well under cold water. Let the water drain, season with salt, mix, and place the rice in a ring mold and set aside.

Step 2

Make the dressing: dissolve a pinch of salt in the vinegar, then add the oil and whisk well with a fork until all ingredients are combined. Crumble one hard-boiled egg and fresh parsley into the sauce. Mix well. Pour into a sauceboat and set aside.

Step 3

Trim and clean the beans; if the pods are very large, cut them into small pieces or simply split them lengthwise. Bring a pot of water to a boil, add a pinch of salt and a pinch of baking soda, add the beans, and cook for 20-30 minutes until tender – cooking time depends on the type and freshness. Drain the water and let the beans cool.

Step 4

Boil 3 eggs hard, slice them. Wash and dry the lettuce. Slice the tomatoes.

Step 5

Invert the rice mold onto a serving platter, place the beans in the center. Arrange the tomato slices and lettuce leaves with egg slices around the rice. Serve with the dressing.