Description
Outside the window it's winter again, cold, my son and I sick. Never want colors, brightness and good mood. According to criteria and created this salad. Hearty, nutritious, colourful and very useful)
Ingredients
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Carrots
2 piece
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Wild rice
1 cup
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Eggplant
1 piece
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Bow white
1 piece
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Garnet
1 handful
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Pine nuts
1 handful
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Parmesan
1 handful
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Vegetable oil
1 Tbsp
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Salt
0.5 tsp
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Soy sauce
1 Tbsp
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Water
0.5 cup
Cooking
In a saucepan with a thick bottom fry in vegetable oil (Oleina) finely chopped onion until soft (5-6 minutes). Add washed rice, stir so all the grains of rice covered with oil. Pour hot water to cover the rice but 0.5 cm Salt. Bring to a boil, reduce heat, cover pot and simmer until cooked rice (black rice is cooked approximately 1 hour, but remains elastic).
Wash and clean the carrots. Grate or slice into strips. Fry a couple of minutes on high heat. So carrots became softer, but remained elastic.
Wash and clean eggplant. Cut the slices. Sauté in soy sauce.
Mix the ingredients and place on a platter. Add pomegranate seeds, pine nuts and grated Parmesan. Serve! Bon appétit!
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