Filter
Reset
Sort ByRelevance
RUBYJEWEL
Rice salad with legumes
A tasty recipe. The vegetarian side dish contains the following ingredients: basmati rice, broad beans (frozen, a 450 g), garden peas (or young capuchins (frozen, a 450 g)), snow peas (halved), fresh parsley (30 g), fresh mint (15 g ), cress, lemon, olive oil and celery (in slices).
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
(may be the day before): Cook rice according to instructions and let it cool down in salad bowl.
-
Cook in pan with plenty of boiling water and some salt frozen broad beans and peas in 3 minutes.
-
Add pods and cook after 1 min.
-
Drain legumes in colander with cold water, drain.
-
Broad beans double tops: rough, gray skin tear open.
-
Bright green inner bulb.
-
(Throw away pieces.) Cut leaf of parsley and fresh mint.
-
Cut garden cress from bed.
-
Clean lemon peel, zest and grate fruit.
-
Juice lemon juice and grater with oil.
-
Peel, celery, cress, parsley and fresh mint with rice.
-
Season with salt and pepper.
-
Leave for at least another 30 minutes.
-
Delicious with grilled lamb..
Blogs that might be interesting
-
25 minSmall dishself-raising flour, egg, curry paste, flat leaf parsley, frying oil, baking flour, tomato ketchup, chili sauce, ketjapmarinademanis, soy sauce, honey, ginger syrup,cauliflower fritters with chili dip -
40 minLunchzucchini, flour, egg, shallot, dried oregano, garlic, olive oil, old cheese, Greek yoghurt, grated horseradish, arugula,zucchini pancakes with horseradish dip -
15 minSide dishwhite coal, winter carrot, radishes, spring / forest onion, fresh coriander, couscous, mustard, White wine vinegar, honey, garlic, olive oil,couscous coleslaw -
20 minSide dishEggs, String Beans, shallots, olive oil, White wine vinegar, flat leaf parsley,lukewarm sliced bean salad
Nutrition
365Calories
Sodium0% DV5mg
Fat23% DV15g
Protein22% DV11g
Carbs15% DV45g
Fiber16% DV4g
Loved it