Rice salad
4 servings
30 minutes
The recipe is taken from the book "Holiday salads and appetizers. Very simple.
Calories248kcal
Proteins7.4grams
Fats7grams
Carbohydrates62.7grams
Carrot
2
pc
Onion
2
head
Bell 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
1
Wash the carrot, peel it, cut it into large pieces, and blanch in salted water for 2 minutes.
- Carrot: 2 pieces
- Salt: to taste
2
Cut the onion into half rings.
- Onion: 2 heads
3
Wash the sweet pepper, dry it, remove seeds and partitions, and cut into strips.
- Bell pepper: 1 piece
4
Sauté onion and pepper in 2 tablespoons of oil, then add rice and pour in 1 cup of water.
- Onion: 2 heads
- Bell pepper: 1 piece
- Vegetable oil: 5 tablespoon
- Boiled short-grain white rice: 300 g
- Lemon: 1 piece
5
Cook until the pepper becomes soft.
6
Add cinnamon, clove, ginger.
- 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.
- Carrot: 2 pieces
9
Squeeze juice from lemon and oranges, add the remaining oil, and mix.
- Lemon: 1 piece
- Oranges: 2 pieces
- Vegetable oil: 5 tablespoon
10
Dress the salad with the prepared sauce, add salt to taste, and mix.
- Salt: to taste
11
Let it sit for 1 hour, then add pistachios and mix.
- Pistachios: 50 g
