Filter
Reset
Sort ByRelevance
REBECCA B.
Lebanese rice salad
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cook the wild rice with 1 teaspoon of salt and 2 tablespoons of olive oil. Drain and let cool on a flat dish or tray.
-
Mix spring onions, coriander, mint, lemon juice with the rest of the olive oil.
-
Cut the cucumber with peel lengthwise in quarters and cut slices of it.
-
Cross the tomatoes. Put them for a few seconds in boiling water, peel them and cut into cubes or small parts.
-
Spoon the cucumber and rice through the spice mixture. Serve the dish with the tomatoes, coriander leaves and fresh mint.
-
Tasty with flat bread or pita bread and garlic oil.
Blogs that might be interesting
-
20 minSide dishcouscous, boiling water, extra virgin olive oil, unsalted butter, vomited prunes without seeds, dried apricots, peeled pistachio nuts, lime, fresh fresh mint, Chinese voice ginger, cinnamon, cane sugar, curd,couscous with apricot and plum -
10 minSide dishginger root, garlic, oil, Spinach, soy sauce, sugar,spinach with ginger and garlic -
20 minSide dishraw beet, milk, White chocolate, butter, sugar, dark brown caster sugar, flour, almond shavings,pastries with beets and white chocolate -
15 minSide dishsmall sprouts, thyme, chives, dill, dragon, chervil, fresh chives, butter or margarine, White wine vinegar, salt, (freshly ground) pepper,Brussels sprouts with beurre noisette
Nutrition
470Calories
Sodium0% DV0g
Fat18% DV12g
Protein20% DV10g
Carbs26% DV79g
Fiber0% DV0g
Loved it