RICE SALAD

RICE SALAD

Ingredients
2 cups long-grain rice
2 limes
3-4 spring onions or1small regular onion
A small hunch fresh mint, basil, parsley or coriander leaves
3 medium tomatoes
2 tbsp salad oil
1 tsp salt
2 tsp black pepper powder

Optional ingredients:

1 tin tuna fish
Black or green olives
1 medium cucumber
Raw vegetables, e.g. carrot, cabbage to make 1/2 cup after preparation
Vegetables for boiling, e.g. French beans, beetroot, cauliflower to make 1/2 cup after preparation

Preparation

Wash the rice and soak for about 30 minutes. Wash the limes and squeeze out the juice, about 2 tbsp. Chop the spring onion fine. Wash and chop the green herbs and the
onions or tomatoes.
Of the optional ingredients, open the tin of tuna, drain out and discard the oil, turn the fish out onto a plate and shred medium small. Halve the olives and stone if necessary. Wash and peel the cucumber, cut lengthwise in quarters, cut out and discard the seeds and dice the flesh. Wash, peel and grate the carrot. Cut the cabbage into small pieces.
Wash, trim and dice the French beans and beetroot. Cut the cauliflower into florets and wash. Boil these three vegetables lightly in minimum water, till al dente.

Method:

Boil the rice according to one of the recipes on p. 38-39, and let it cool a bit. You can use leftover rice out of the fridge, but the tastes blend better if mixed when the rice is still warm. Add the chopped onion, herbs, lime juice, salad oil, salt and pepper to the warm rice, and toss together till well mixed. Taste and add a little more salt, pepper, lime juice and/or oil as required.
Add all the rest of the ingredients, and toss together till well mixed. Chill.

Technorati Tags: Food/Recipes

Vote Result

Score: 0.0, Votes: 0