Description
Small rice cakes with sesame seeds - an unusual addition to a crunchy salad of walnuts, marinated red cabbage and lettuce, dressed with a refreshing orange dressing.
Ingredients
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Figure
75 g
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Broth
200 ml
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Orange
1 piece
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Cabbage, red,
350 g
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Cabbage Chinese
250 g
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Lettuce
100 g
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Walnuts
125 g
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Walnut oil
3 Tbsp
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Soy sauce
1 tsp
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Sesame
3 Tbsp
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Chicken egg
1 piece
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Sunflower oil
Cooking
Rinse the rice. Pour it into a saucepan, pour broth and bring to a boil. Stir, cover and cook 10 minutes, until the rice is tender and has absorbed all the broth. I really liked this recipe, basmati rice GOLD parboiled fragrant. It's very beautiful and never sticks together.
Turn down the heat to low and leave the rice on the hob, stirring occasionally, to lightly dry it. Remove from heat and let cool.
While cooking the rice, marinade krasnokochannoy cabbage. For the marinade RUB 0.5 teaspoon of orange peel and put it in a large bowl. Squeeze the orange and pour the juice into the same bowl. Add oil, walnuts and soy sauce. Season with salt and pepper.
Krasnokochannoy shred the cabbage and put it in a bowl with the marinade, mix well and leave to marinate.
Chop the nuts with a knife and pour them in a pan with non-stick coating. Fry them on medium heat for about 3 minutes, stirring frequently, until Golden brown. Pour into a bowl and leave aside.
Whisk the egg.
Add the sesame seeds and beaten egg into the cooled rice. Stir, season with salt and pepper.
Heat the pan with vegetable oil and spread a teaspoon of ground rice, to make little patties with a diameter of about 2.5 cm Fry over moderate heat on both sides until Golden brown. Patties keep their shape well.
Shred the Chinese cabbage and slice the leaves of Pak Choy, if they are large. I did not Pak Choy. I took the leaves of corn salad.
Add to the marinated red cabbage Chinese cabbage and leaf lettuce, and walnuts, stir.
Arrange salad into serving plates and serve, laying on top of the rice patties with sesame seeds. You'll appreciate the original flow and fresh taste
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