Traditional recipes

Rice salad

Rice salad

Wash the rice and boil it respecting one part rice - three parts water, adding salt. I used a long grain rice, suitable for salads. When the rice has boiled, put it in a bowl and let it cool.

Separately, peel the carrots, wash them, first cut them in half lengthwise and then cut them into rounds.

We cut the green beans at the ends and then in smaller pieces and boil them for ten minutes in salted water. When it boils, drain it well.

Put water in a kettle, add eggs and boil them for 10 minutes from the moment the water started to boil. After this time we put the eggs under a stream of cold water, so they will be easier to peel. Peel the eggs and cut them into eight slices each lengthwise.

We wash the tomatoes, and cut them into four lengthwise.

In the bowl with rice (when it has cooled) add the carrots, green beans, mushrooms, add salt and pepper to taste and mix with olive oil. Then put the tomatoes and eggs.

Serve cold salad!

Good appetite !


Rice salad

I highly recommend this rice salad, is also excellent as an appetizer, but also if you are on a diet.
For the recipe rice salad I was inspired by the book Cooking with a commonsense guide.
It is prepared quickly, has a very low degree of difficulty and is very delicious. Highly appreciated by all who tasted it.

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VEGETABLE SALAD with RICE AND WALNUTS

Salads are, without a doubt, the most light, practical and healthy dishes. They can be served at any time of the day.

We can prepare them from different ingredients, from vegetables and greens, up to fruits and legume.

For an extra proteins and healthy fats, but also for a crispier texture, we can add in them various types of NUTSand seed. If you want to eat them without bread, you can add them cereals cooked as well boiled rice (or wheat, oats, barley, etc.), germines, bran or cereal flakes.

The recipe we present to you contains an original mixture of raw vegetables with boiled rice and nuts. It is a salad nutritious and filling enough to be served for breakfast or lunch.

Vegetable salad with rice - recipe

• 3 carrots
• 1 celery
• 2 apples
• 150 g of brown rice
• 200 g of nuts
• 1 lemon
• greens
• salt never

The rice is picked, washed and left to swell a little. Boil according to instructions. It is best to use the steaming method. It preserves both the nutritional content of the food and their natural flavor.

It is also recommended to use brown rice. It can be purchased from health food stores or from the market, in bulk.

Peel the carrots, celery and carrots. Put the first two ingredients on a grater in a bowl. Peel the apples and cut them into cubes, adding them over the vegetables. Chop the walnut kernel (using a knife) and incorporate it into the salad.

Finally add the rice (drained of juice if necessary), finely chopped greens, freshly squeezed lemon juice and salt to taste. Stir gently to incorporate.

Taste the spices and cover the bowl with salad. Let it sit in the fridge for about 20 minutes before serving the salad.

Source: Naturalia Medical Center, Whole Food Concept, Prescriptions, Vegetable salad with rice and nuts, Editura Christiana, 2015, pp. 30-31

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Vegetable salad with rice and nuts - recipe

ingredients

• 150 g of brown rice
• 3 carrots
• 1 celery
• 2 apples
• 200 g of nuts
• 1 lemon
• greenery
• salt

Boil rice to steam. Put the carrots and celery on the grater. Cut the apples into cubes and crush the walnuts coarsely.

Mix the boiled rice with all the vegetables and fruits in a large bowl. Add the freshly squeezed lemon juice and salt. Homogenize and let the salad sit for at least 20 minutes before serving.

Due to the fact that the salad contains rice, you no longer need to eat bread.

1. The World’s Healthiest Foods, Brown Rice: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=128
2. Calorie King, How many calories in Long Grain Brown Rice, cooked: https://www.calorieking.com/us/en/foods/f/calories-in-rice-long-grain-brown-rice-cooked/ _W12T-lpSI-Nm25pKDkvrw
3. Vegetable salad with rice and nuts, The concept of whole food, Recipes, Naturalia Medical Center, Christiana Publishing House, 2015, p. 31

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


How to Make Rice and Vegetable Salad & # 8211 Tips & Tricks

1. How to adapt the rice and vegetable salad recipe to your tastes

I made this Thai salad with a mix of brown and wild rice. I think this is the best combination because it is the healthy version of rice and also has a better texture and flavor.

Brown rice is richer in healthy nutrients than its white variety, with more fiber, vitamins and minerals. That's why I recommend it, but at the same time I understand that it's not always accessible.

In this case you can replace it with white rice, or you can try healthier options such as quinoa, barley, buckwheat or bulgur.

Turning to vegetables, you can use any kind of vegetables you want. Just think about the texture you want to give to the salad when you choose them and remember to cut them into small pieces.

If you want this rice and vegetable salad to have a crunchy texture, you can make it with peppers, carrots or cabbage.

And if Kale cabbage is not always accessible, you can replace it with baby spinach or Romanian salad.

In addition, I made this Thai salad with cashews because I like its sweet and delicate aroma. But you can replace it with pecans, almonds, chopped hazelnuts or plain walnuts.

Now that you know how to adapt the vegetable and rice salad recipe to your tastes, let's see how to serve it.

2. How to serve vegetable and rice salad

This vegetable and rice salad is perfect as a main course, but you can also serve it as a side dish. It goes well with many dishes, such as Chicken breast with mozzarella and tomato sauce or Lasagna with chicken and mushrooms.

Of course, it will no longer be vegan, and if that's not a problem, then you can add some grilled chicken or hard boiled eggs.

This way it will be much more nutritious if you serve it as a main course.

And if you want it more consistent, but at the same time vegan, you can add fried tofu or baked chickpeas.

This Thai salad goes perfectly for lunch or dinner, and you can use it for meal planning.

3. The Thai salad recipe is perfect for meal planning

This Thai salad recipe is ideal for your weekly meal planning. You can make a larger quantity and put it in airtight pans, which you can keep in the fridge for up to 5 days.

But here you have to remember something very important. Keep salad and dressing in separate pans and mix just before serving. Do not mix them before because the salad will soften, thus losing its texture.

So these were just some of the tricks you should know. Now you are more than ready to make this vegetable and rice salad recipe.

And you know what our deal was, right? After cooking it, take a picture and post it on Instagram with the tag @theblondelish so I can see how it turned out for you.

Also, if you liked this video recipe and want to see more, please subscribe to my YouTube Channel.


How to prepare salmon and rice salad?

Salmon and rice salad it is prepared in about 20 minutes, being a delicious snack and easy to prepare. If you are thinking of serving a salmon and rice salad, here are the steps you need to follow to prepare it:

- Preheat the oven to 180 degrees

- Wrap the salmon fillet with aluminum foil, after adding a teaspoon of butter

- Leave in the oven for 15 minutes

- Remove from the oven and leave to cool

- Boil the rice in boiling salted water, and at the end add the peas

- Drain the rice and refresh it in cold water

- The remaining ingredients are added in a large bowl

- Add the rice, peas and chilled salmon

- Season to taste, cover and serve after half an hour.

Recipe of salmon and rice salad it can also be prepared using chicken instead of salmon fillets.


How to prepare salmon and rice salad?

Salmon and rice salad it is prepared in about 20 minutes, being a delicious snack and easy to prepare. If you are thinking of serving a salmon and rice salad, here are the steps you need to follow to prepare it:

- Preheat the oven to 180 degrees

- Wrap the salmon fillet with aluminum foil, after adding a teaspoon of butter

- Leave in the oven for 15 minutes

- Remove from the oven and leave to cool

- Boil the rice in boiling salted water, and finally add the peas

- Drain the rice and refresh it in cold water

- The remaining ingredients are added in a large bowl

- Add the rice, peas and chilled salmon

- Season to taste, cover and serve after half an hour.

Recipe of salmon and rice salad it can also be prepared using chicken instead of salmon fillets.


Method of preparation

I recently discovered black rice. I find it wonderful. Very interesting and the fact that in fact when it is boiled it changes color and becomes dark purple.
This is due to the fact that it is rich in anthocyanins, natural antioxidants that are usually found in the composition of black berries such as blueberries, blackcurrants or blackberries.
It has a special taste.
In ancient China, it was forbidden for ordinary people to consume black rice, being consumed only by nobles.

It is interesting to read a little about its history.

And to share a simple recipe.

The rice is boiled with the two cups of water. I read that hydration in water before cooking is also recommended. Boil on low heat for 20-30 minutes.
After it boiled, I put it in a sieve and washed it with warm water. It doesn't get sticky. Then I put it in the bowl, I added the raw chopped vegetables, the oil and the spices, I mixed them well and then it is ready to serve.
It's delicious and very filling.


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