Rice is the perfect accompaniment to mouth-watering salads. It goes well with classic ingredients - vegetables, meat, poultry, seafood, as well as nuts, cheese and herbs. Olive oil, soy sauce, or coconut milk can be used as a dressing for these salads. To avoid bland taste, rice for salad should be flavored with a little lemon juice.
It is necessary
- medium head of red onion - 80-95 g
- olive oil - 1, 7 tbsp. l.
- chicken broth - 560 ml
- ground cinnamon - 70 g
- canned beans - 355 g
- rice - 320 g
- goat cheese - 95-110 g
- lemon juice - 0.65 tsp
- watercress - 155 g
- parsley - 155 g
- raisins - 45 g
- zira - a pinch
Instructions
Step 1
Heat the oil in a saucepan, fry the cumin for 2-4 minutes, add the chopped onions and, stirring occasionally, fry until golden brown, then sprinkle with a pinch of cinnamon and stir again.
Step 2
Pour in the rice, stir and pour over the hot broth. Cover and cook for 13-17 minutes, until the broth is absorbed, until the rice is done. Drain off excess liquid, add beans and stir.
Step 3
Combine watercress and raisins in a deep plate, sprinkle with finely chopped parsley. Grind goat cheese and add to the salad. Drizzle with olive oil and lemon juice on top, add a pinch of pepper and stir a little.
Step 4
Gently put the rice on the dish, and then the salad. Stir, serve cold.
