Rice salad - five best recipes. How to properly and tasty cook rice salad.

Rice salad - five best recipes. How to properly and tasty cook rice salad.

Rice Salad - General Cooking Principles

Rice is an extremely healthy cereal. In order to see how rice acts on the body, pay attention to the inhabitants of the East. It is a well-known fact that the Chinese and Japanese laid rice and fish as the basis for their nutrition, and they look great: fit and slender, practically do not get sick and live until old age. People mistakenly believe that food is just an integral part of life. Food can be useful - and then it is a medicine, the engine of life, or we can ourselves speed up the aging process of our body by eating fatty and sweet foods.

Rice is an indispensable carbohydrate that gives long saturation and energy. Enough 100 grams of rice for an adult, so that he felt satiety before the next meal and did not need snacks.

Rice salads can serve both as a main course and as an addition to meat or fish products. But be careful - rice is badly combined with fried meat or poultry. It is best consumed with seafood and fish.

Rice salad - preparing food and dishes

Before cooking rice salad, grits must be rinsed well. Many recipes say that you do not need to wash the rice grits, but if you pour water on it, you will see that it becomes whitish. How to cook rice for salad? It is very simple. Fill the cereal with water in a ratio of 1 to 2, as rice boils twice as it boils. Bring the rice with water to a boil, make the fire small and cook for 13-15 minutes without stirring. Salt water. If you cook brown rice, the cooking time is 35-38 minutes, and there is no need to stir also.

Boil the rice in an enamel saucepan, prepare individual bowls for the individual ingredients, and a flat, large plate for the salad, which you can pre-decorate with lettuce.

Rice salad recipes:

Recipe 1: Rice Salad with Squid

Follow the longevity recipes from Eastern nations - make a great rice salad with seafood. Squids are invaluable in terms of their usefulness, since, in addition to protein, they do not contain other nutrients - fat and carbohydrates. But rice is a healthy carbohydrate that will be digested for at least three hours, and therefore you can eat breakfast and lunch with such a salad, but it is not recommended to eat such a salad for dinner. Ingredients Required:

  • 100 grams of rice
  • 300 grams squid
  • Egg 3-4 pieces
  • Soy sauce 2 tablespoons
  • Olive oil for refilling
  • Parsley fresh

Preparation Method:

Boil rice. Remember that the boiled grain is doubled in quantity.

Boil squid. To do this, clean them from the films and rinse, and then dip into boiling salted water for 2-3 minutes, no more. Cool and cut into thin long strips.

Boil the egg hard and chop with the knife as little as possible.

Chop the greens.

Mix all the ingredients and season the rice salad with soy sauce and butter.

Recipe 2: Korean carrot rice salad

Another recipe from oriental cuisine. Rice is a useful slow carbohydrate, although it can be eaten every day. The rate for a person is 200 grams per day of dry rice, and believe that this amount is enough for you to saturate for the whole day.

Ingredients Required:

  • Fresh carrot 2 pieces
  • Rice 200 grams
  • Onions 1 small onion
  • Olive oil
  • Cumin
  • Salt
  • Dried Italian Herbs
  • Fresh parsley
  • Olive oil

Preparation Method:

Boil rice, cool.

Rub carrots on a fine grater, cover with olive oil (use 2-3 tablespoons), salt and sprinkle with cumin and Italian herbs.

Chop onions as thin as possible, preferably in half rings.

Chop the parsley.

Mix all the ingredients, season the salad with oil and salt.

Recipe 3: Warm Rice Salad with Eggplants and Olives

Rice salads are tasty not only cold, but also warm. You can use them as an addition to meat or fish dishes, and the main course. Try a delicious warm salad with grilled eggplants and black olives. You can use both green canned olives and ripened black pits, but for convenience of cooking, it is recommended to purchase pitted olives.

Ingredients Required:

  • Rice 200 grams
  • Eggplant 2 pieces of medium size
  • 100 grams of olives or pitted olives
  • Tomatoes 2 pieces of medium size
  • Salad purple onion 1shuku medium size.
  • Sunflower oil
  • Soy Sauce

Preparation Method:

Boil rice in salted water.

Cut the eggplants into square pieces, and the tomatoes into thin semi-circles.

Chop the greens.

Chop the onion finely.

Pour 1 tablespoon of sunflower oil in a hot frying pan, heat up, and saute onion for 2-3 minutes. Add chopped eggplants to onions. Simmer them for 10-13 minutes, stirring. To blue and onions add tomatoes, stirring, simmer another 5-7 minutes. Add rice to vegetables, mix well and close the lid. Simmer on low heat for 7-8 minutes. Two minutes until cooked, add parsley to rice salad and sprinkle with soy sauce. Serve the salad to the table immediately after you turn off the fire.

Recipe 4: Rice salad with mushrooms

Another warm salad recipe is rice salad with mushrooms. Delicious, juicy salad is not like one of the familiar to you side dishes with cereals. Mushrooms can use any fresh. Champignons are most often used because of their availability, but you can also add white mushrooms, boletus, and forest mushrooms to your salad.

Ingredients Required:

  • Rice 200 grams
  • Mushrooms 400 grams
  • White onion 2-3 pieces of medium size
  • Sunflower oil
  • Salt, pepper
  • Garlic 3-4 teeth
  • Dill fresh
  • Sour cream 200 grams

Preparation Method:

Boil rice.

Chop onions as little as possible.

Mushrooms cut large enough, mushroom into three or four parts.

Pour the sunflower oil on a hot frying pan and put onion. Passeur it for 3-4 minutes, add mushrooms to onions. Stew the mushrooms for 10-12 minutes on low heat, stirring them, salt and pepper. Add rice to mushrooms and onions, mix, cover and let the mixture brew for 5-6 minutes.

While the rice salad comes, make a sauce for it. Chop the dill, skip the garlic through the garlic press and mix the ingredients with sour cream.

When the fire is turned off, the salad can be served. Do not mix it with sour cream sauce, but rather pour it into a separate bowl and place it near the plate with rice salad.

Recipe 5: Rice salad with ham and cucumber

If you make a rice salad with meat products, be sure to use lean meat and offal. This may be chicken, ham, pork or beef tongue, offal. This salad will not only be tasty, but will not hurt the waist.

Ingredients Required:

  • Rice 200 grams
  • Low-fat meat ham 200 grams
  • Cucumber 2-3 pieces
  • Tomatoes 2-3 pieces
  • Parsley fresh
  • Sour cream for refueling
  • Salt

Preparation Method:

Boil rice, cool.

Ham cut into thin strips.

Cucumber and tomato wash, clean the tails.

Cucumbers cut into thin semicircles, tomato into thin slices or cubes.

Chop the parsley.

Mix the ingredients. This rice salad will be tasty if you fill it with sour cream or butter, soy sauce - choose your favorite dressing.

Rice salad - secrets and tips from the best chefs

For rice salad, you can use both white rice and white rice in combination with rice. Wild brown rice is extremely useful, but it must be cooked separately from white for at least 35 minutes. After the rice has cooked, mix it with the white.

Rice salads can fill your favorite dressings, and not just those listed in the recipes. Mix mayonnaise and sour cream, garlic, nuts, herbs, spices, add balsamic vinegar, soy sauce, lemon juice.

Rice is very quickly soaked with dressing, therefore, fill the rice salad only before serving guests, and even better do not refuel at all - properly cooked rice will be crumbly and juicy. Rice salad dressing is best served in a bowl and placed near the salad.

Rice salads before serving decorate with chopped herbs, nuts, flax seed, sesame.

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