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 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.
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.
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