Rice Salad with Peas
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Recipe for rich nutritive salad from curry basmati rice and peas.
recipe,photo-recipe,white basmati rice,green peas frozen,cherry tomatoes,Vegetable salads,Gluten-Free,Lactose-Free
Vegetable salads
Ingredients
Ingredients
| apple cider vinegar | 1 | tbsp | 1 | tablespoon | |
| cherry tomatoes | 4.5 | oz | 125 | grams | |
| green peas frozen | 7 | oz | 200 | grams | |
| olive oil | 2 | tbsp | 2 | tablespoon | |
| pepper curry | 1 | tsp | 1 | teaspoon | |
| rocket | 1 | oz | 30 | grams | |
| salt | 1 | tsp | 1 | teaspoon | |
| water | 2.65 | quart | 2.5 | litre | |
| water | 1.3 | cup | 300 | milliliters | |
| white basmati rice | 8.75 | oz | 250 | grams |
Recipe
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!