Rice salad

4 servings

30 minutes

The recipe is taken from the book "Holiday salads and appetizers. Very simple.

Energy value per serving

• Calories: 248
• Proteins: 7.4g
• Fats: 7g
• Carbohydrates: 62.7g

Ingredients

• Boiled white round grain rice: 300 g
• Carrot: 2 pc
• Onion: 2 head
• Sweet pepper: 1 pc
• Lemon: 1 pc
• Oranges: 2 pc
• Pistachios: 50 g
• Vegetable oil: 5 tbsp
• Grated ginger: to taste
• Ground cinnamon: to taste
• Ground cloves: to taste
• Salt: to taste

Cooking steps

1. Wash the carrot, peel it, cut it into large pieces, and blanch in salted water for 2 minutes.

   Required ingredients:

   • Carrot: 2 pieces
   • Salt:  to taste

2. Cut the onion into half rings.

   Required ingredients:

   • Onion: 2 heads

3. Wash the sweet pepper, dry it, remove seeds and partitions, and cut into strips.

   Required ingredients:

   • Sweet pepper: 1 piece

4. Sauté onion and pepper in 2 tablespoons of oil, then add rice and pour in 1 cup of water.

   Required ingredients:

   • Onion: 2 heads
   • Sweet pepper: 1 piece
   • Vegetable oil: 5 tablespoon
   • Boiled white round grain rice: 300 g
   • Lemon: 1 piece

5. Cook until the pepper becomes soft.

6. Add cinnamon, clove, ginger.

   Required ingredients:

   • Ground cinnamon:  to taste
   • Ground cloves:  to taste
   • Grated ginger:  to taste

7. Bring the mixture to a boil, remove from heat, and cool.

8. Add the carrot and mix.

   Required ingredients:

   • Carrot: 2 pieces

9. Squeeze juice from lemon and oranges, add the remaining oil, and mix.

   Required ingredients:

   • Lemon: 1 piece
   • Oranges: 2 pieces
   • Vegetable oil: 5 tablespoon

10. Dress the salad with the prepared sauce, add salt to taste, and mix.

    Required ingredients:

    • Salt:  to taste

11. Let it sit for 1 hour, then add pistachios and mix.

    Required ingredients:

    • Pistachios: 50 g