Rice Salad
⏳ Time
30 minutes + 1 hour
🥕 Ingredients
12
🍽️ Servings
4
Description
Recipe taken from the book 'Holiday Salads and Appetizers. Very Simple'.
Ingredients
- Boiled White Round Rice - 10.6 oz
- Turnips - 2 pieces
- Onion - 2 heads
- Orange Bell Peppers - 1 piece
- Lemon - 1 piece
- Oranges - 2 pieces
- Pistachios - 1.8 oz
- Vegetable Oil - 5 tablespoons
- Grated Ginger Root - to taste
- Ground Cinnamon - to taste
- Ground clove - to taste
- Salt - to taste
Step by Step guide
Step 1
Wash the carrots, peel them, cut into large pieces, and blanch in salted water for 2 minutes.
Step 10
Dress the salad with the resulting sauce, season with salt to taste, and mix.
Step 11
Let it sit for 1 hour, then add the pistachios and mix.
Step 2
Slice the onion into half-rings.
Step 3
Wash the bell pepper, dry it, remove the seeds and membranes, and cut into strips.
Step 4
Sauté the onion and pepper in 2 tablespoons of oil, then add the rice and pour in 1 cup of water.
Step 5
Simmer until the pepper becomes soft.
Step 6
Add cinnamon, cloves, and ginger.
Step 7
Bring the mixture to a boil, remove from heat, and let cool.
Step 8
Add the carrots and mix well.
Step 9
Juice the lemon and oranges, add the remaining oil, and mix.
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