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Rice Salad with Peas

    

Recipe for rich nutritive salad from curry basmati rice and peas.

Cook

No. of servings

2

Ready in

30 min.

Difficulty

low

 

 

apple cider vinegar1tbsp1tablespoon
cherry tomatoes4.5oz125grams
green peas frozen7oz200grams
olive oil2tbsp2tablespoon
pepper curry1tsp1teaspoon
rocket1oz30grams
salt1tsp1teaspoon
water2.65quart2.5litre
water1.3cup300milliliters
white basmati rice8.75oz250grams

1. 

white basmati rice 8.75 oz (250 g)  water 2.65 quart (2500 ml)  salt 0.5 tsp  pepper curry 1 tsp

Pour cup of rice into the salty boiling water. Add curry spice and blend it. Let it simmer for 10-12 minutes. Rinse finished rice with water through the sieve and let it drain.

2. 

salt 0.5 tsp  olive oil 2 tbsp  apple cider vinegar 1 tbsp

Replace the rice into a larger salad bowl. Add salt, oil, vinegar and blend it.

3. 

green peas frozen 7 oz (200 g)  water 1.3 cup (300 ml)

Cook peas until tender. Drain and add into the rice.

4. 

rocket 1 oz (30 g)  cherry tomatoes 4.5 oz (125 g)

Cut the rocket a little and together with cherry tomatoes gently blend into the salad.

Bon appetit!

 

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