Salad "Black sea"

Description

The idea of the recipe is taken from Yulia Vysotskaya, she had this salad is called "Rice salad with seaweed and eggs." But as soon as I made it, the name came by itself. The salad is quite spicy and original, very useful and hopefully useful to those who are watching weight and lead a healthy lifestyle, because it is low in calories, balanced nutrients, vitamins, macro-and microelements. If you remove the eggs as decoration, it will be useful to Post it as a separate dish.

Ingredients

Wild rice

100 g
Sea Kale

100 g
Chicken egg

1 piece
Green onions

1 piece
Garlic

1 tooth
Vegetable oil

1 Tbsp
Sesame oil

1 tsp
Soy sauce

2 Tbsp
Sesame

1 tsp
Vinegar

1 Tbsp
Brown sugar

0.5 tsp
Chili

0.25 tsp

Cooking

Take wild rice from "Mistral". Fill with water in the ratio of 1 to 3, bring to a boil, diminish the fire, cover and cook until tender about 50 minutes, until the grains will not be disclosed.

The original recipe used dried seaweed. I had frozen sea Kale and cooked. If you want a salad, as in the original, then take the dry seaweed (20 g), pour boiling water, let them stand for about 30 minutes, the water is drained and leave.

Garlic clove razdelyaet handle of a knife and finely chop. On a heated pan pour oil and half the sesame oil, fry garlic until the aroma of one minute.

Put the garlic seaweed (or algae), fry for 1 minute. Add the drained water (enough a quarter of a Cup), I have water after cooking. And simmer for 2 minutes.

Add white sesame seeds and brown sugar, stir.

Take the cooked wild rice.

To finished rice, add the remaining sesame oil, rice vinegar, soy sauce. Put green onions (white and green part), sliced on the diagonal.

Add to wild rice braised seaweed, chili pepper (original and smoked).

Salad mix, put on a serving dish.

On top decorate with slices of boiled eggs. I for greater effect, sprinkle more black sesame seeds and eggs. Allow finally to cool and infuse. Bon appetit!

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