Description
This recipe has its own story. Recently had lunch with my husband at the restaurant "cinema" on our shores of the sea of Japan. The menu listed the salad is ordered, hoping to learn a new recipe. Bring a salad... and no wild rice in it do not watch, but see the usual Fig. Ask the waitress:"Where is wild rice?" She (a bit in disbelief that their institution was visited by "gourmets-connoisseurs of" wild rice) said that it (wild rice) not available. In General, I decided to replicate this salad at home, relying on your taste and observation. Was pleased with the result. Stand on your court.
Ingredients
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Wild rice
100 g
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Vegetable oil
2 Tbsp
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Olive oil
2 Tbsp
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Mushrooms
100 g
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Basil
1 coup
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Water
300 ml
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Salt
-
Black pepper
0.25 tsp
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Coriander
0.5 tsp
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Paprika sweet
0.5 tsp
Cooking
To prepare the salad take a wild rice "bubble" from "Mistral".
Cook the rice according to the instructions on the package: fill with water in the ratio of 1 to 3, bring to a boil and cook with the lid closed on low heat for about 60 minutes.
Have ready rice, almost all grains must be open.
Take spices: black pepper, sweet red paprika, coriander and salt.
Add to hot, just cooked wild rice, olive oil and spices.
Mix wild rice with spices and set aside to cool.
While you have cooked wild rice, at the same time engaged in the preparation of mushrooms for the salad. The original recipe was mushrooms. I have 2 buckets of collected mushrooms, I decided to use them. Pre-cooked mushrooms, fry in a pan until cooked. Salt. In the photo a large portion of mushrooms.
Mushroom caps cut into strips. If you are doing mushrooms for the salad, of course, the first slice and then fry.
Mix the cooled wild rice, and sliced the cooled mushrooms.
Green Basil wash and coarsely chop or tear.
Mix the Basil with wild rice and mushrooms, serve. Bon appetit!
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