Use parboiled rice for salads. Thanks to its processing technology, it retains its friability and shape. In salads, rice goes well with seafood, fish, asparagus, green apples, corn and peppers.
It is necessary
- "Indian salad":
- - 0.5 cups of boiled rice;
- - 5 lettuce leaves;
- - 3 sprouts of asparagus;
- - ¼ green apple;
- - Bell pepper;
- - curry seasoning;
- - ¼ glass of mayonnaise.
- "Mexican salad":
- - 100 g of a glass of rice;
- - 150 g of canned corn;
- - 150 g of boiled sausage;
- - onion;
- - 1 sweet pepper.
- For refueling:
- - 3 tbsp. l. vegetable oil;
- - 1 tbsp. l. vinegar;
- - 1 tbsp. l. tomato sauce;
- - salt;
- - ¼ h. L. curry spices;
- - pepper to taste.
- Spicy salad:
- - ½ cup rice;
- - ½ tbsp. l. margarine;
- - 2 pods of sweet pepper;
- - 1 lightly salted cucumber;
- - 1 small onion;
- - 3 tbsp. l. mayonnaise;
- - 50 g sour cream;
- - salt, pepper to taste;
- - greens.
- "Meat salad":
- - 1 glass of boiled rice;
- - 150 g of boiled beef;
- - 1 orange.
- Sauce:
- - ½ tsp. Sahara;
- - ½ tsp. mustard;
- - ½ tbsp. l. flour;
- - ½ tbsp. l. vinegar;
- - 1 yolk;
- - ¼ glass of vegetable oil;
- - lemon juice;
- - 1 orange;
- - salt.
- Hot rice salad:
- - 200 g brown rice;
- - a bunch of green onions;
- - 100 g of radish;
- - 300 g of canned pineapples;
- - 50 g roasted peanuts.
- Refueling:
- - 2 tbsp. l. peanut butter;
- - 1 tbsp. l. soy sauce;
- - 1 tbsp. l. wine vinegar;
- - 1 tbsp. honey;
- - ½ tbsp chopped chili;
- - salt;
- - pepper.
- Wild Rice Salad:
- - 1 glass of wild rice;
- - 1 tbsp. l. sesame oil;
- - 100 g green beans;
- - ½ lemon;
- - 1 clove of garlic.
Instructions
Step 1
The main condition for obtaining a delicious salad is properly cooked rice. Take a heavy-bottomed saucepan, pour 1 liter of cold water and bring to a boil. Add 1½ cups of cereal, spread evenly over the bottom and cover the container with a lid. Rice is cooked over low heat for 25 minutes, after a while add the required amount of salt.
Step 2
"Indian salad"
Cook the rice and refrigerate. Boil the asparagus, bake the bell peppers in the oven, cut into strips. Peel the apple and cut into small slices. Place rice in the center of a large round plate, garnish with apples, asparagus, pepper, curry on top and top with mayonnaise.
Step 3
"Mexican salad"
Boil rice. Peel the onion and chop finely. Cut the sausage into thin oblong cubes. Mix rice with onion, corn and sausage. Peel the bell peppers and cut them into half rings. Pour the dressing over the ingredients. Serve after an hour of infusion.
Step 4
Spicy salad
Rinse the rice, cover with boiling water, add margarine, cover and cook until tender. Finely chop the cucumbers, peppers and onions and stir in the rice. Add salt and pepper to taste, put in a portioned salad bowl, season with mayonnaise and sour cream sauce, sprinkle with herbs.
Step 5
"Meat salad"
Whisk the vinegar, sugar, mustard and yolk to make the sauce. Add vegetable oil gradually while whisking. Combine the juice of one orange with water in a 1: 7 ratio. Dissolve the flour in orange water. Bring to a boil and add the sauce. Stir in meat cubes, rice and orange wedges, drizzle with lemon juice and pour over the sauce.
Step 6
Hot rice salad
Fill the rice with cold water, cover and cook until cooked for 30 minutes. Chop green onions, radishes and pineapples. Use a whisk to whisk the dressing ingredients. Drain the rice and place in a heat-resistant dish. Heat the dressing in a small container and add to the rice. Send pineapple pieces, onions and nuts there. Lay the salad on a platter, garnish with radish wedges.
Step 7
Wild rice salad
Pour the wild rice with cold water in a ratio of 1: 4, bring to a boil and simmer over low heat for 45-50 minutes. Boil the beans in water until cooked through. Chop the garlic, cut the onion into half rings. Combine the zest of half a lemon with the garlic, lemon juice and sesame oil. Combine the dressing with rice and beans. Serve warm.
