Description
Salad in lively colors to lift the tone and mood. It consists of a mixture of three types of rice, roasted peppers, carrots, pickled onions, olives and, of course, spicy ginger.
Ingredients
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Figure
90 g
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Carrots
200 g
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Ginger
15 g
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Pepper
1 piece
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Red onion
50 g
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Green olives
50 g
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Olive oil
50 ml
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Vinegar
150 ml
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Spices
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Tarragon
1 tsp
Cooking
In this salad onion can be used, which need to marinate in advance. Very small and not peeled onions (50 grams) boil for 3 minutes in boiling water. Then peel, put in a jar with 1 tsp of tarragon and black pepper. Pour boiling vinegar (100 ml), seal and leave overnight at room temperature.
Carrots (200 g) RUB on a coarse grater, ginger (15 grams) cut into small cubes, mix everything with the rice (90 grams) and boil in salted water for around 20 minutes. Rice should remain slightly firm.
This salad is the best suited rice mixture from TM Mistral Aquatica Color MIX.
While cooking the rice, bell pepper cut in half, remove seeds and bake under the grill at maximum temperature for about 15 minutes. Allow to cool, remove the skins and cut into strips. Also chop the pickled onions and olives (50 grams, I mix black and green).
In a large bowl, mix vegetable oil (50 ml) and wine vinegar (50 ml). Salt and pepper to taste, add the bell pepper, onion, olives. Mix, add the washed and cooled mixture with rice.
All mix well again. Before serving, the salad is better to stand for about 30 minutes.
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