четвртак, 19. јануар 2017.

Salata od mešanog pirinča i povrća* Mountain Rice salad with vegetables





Scroll down for Recipe in English

Mi smo ovu salata jeli kao prilog ali vrlo lako može poslužiti i kao ručak.

Sastojci

morska so i sveže mleven crni biber
250 g mešanog pirinča
mali rukohvat bosiljka
mali rukohvat nane
mali rukohvar peršuna
200 g paprike iz tegle
1/2 čili papričice
6 Kašika extar devičanskog maslinovog ulja
1 limun
1 grilovana cvekla
200 g pečene bundeve




Priprema

Skuvamo pirinač u dosta hladne vode. Kada je skuvan , ocedimo i ostavimo da se ohladi.

Cveklu i bundevu stavimo u rernu pa ih dobro isprečemo

Izmešamo sve začine i biljke i čili papričicu. i dodamo maslinovo ulje, kao i sok od limuna. Dobro promešamo, ovo će nam biti dresing.

Iseckamo papriku iz tegel i prepolovimo čeri paradajz.
Oljuštimo pečenu cveklu i bundevu i isečemo na komade
Redjamo sastojke, poćevši sa pirinčom, zatim paradajz, cveklu i iseckanu papriku iz tegle



Na ktraju komade bundeve.
Posolimo i pobiberimo
Sipamo dresing

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Mountain Rice Salad with vegetables




We used this salad as a side dish but it could easily be lunch.



Ingredients



  • • sea salt and freshly ground black pepper
  • • 250g pre-mixed long grain and wild rice
  • • a few sprigs of fresh basil
  • • a few sprigs of fresh mint
  • • a few sprigs of fresh flat-leaf parsley
  • • 200g jarred roasted red peppers in water or vinegar
  • • 1/2 a fresh red chili
  • • 6 tablespoons of extra virgin olive oil
  • 1 roasted beetroot
  • 200 g of roasted pumpkin
  • • 1 lemon

Create



 Bring a large pan of salted water to the boil 
• Add the rice and cook it according to the packet instructions 
• Once cooked, drain the rice in a sieve

• Spread it out on a tray to help it cool down quickly 
• Meanwhile, pick all the basil, mint and parsley off the stalks 
• Finely chop the peppers and halve, deseed and finely chop your chili

 Put 6 tablespoons of extra virgin olive oil into a jam jar 
• Add a pinch of sea salt and freshly ground black pepper 
• Squeeze in the juice of 1 lemon

Put the lid on the jar and shake well
• Put your cooled rice into a big serving bowl 
• Finely chop your herb leaves and add them to the bowl, together with the peppers and chili 

• Zest over your lemon
• Add 4 tablespoons of your dressing and toss together to mix well
• Taste, add salt and pepper if you think it needs it, and serve (you can keep any leftover dressing in the fridge for using another day)



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