Filter
Reset
Sort ByRelevance
AMYSTARR16
Rice salad with omelette strips and basil oil
Salad of rice, corn, broad beans, egg and basil.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Prepare the rice according to the instructions on the package.
-
In the meantime, halve the peppers, remove the stalk and seed lists and cut the flesh into cubes.
-
Cut the salad onion into rings of 1 cm wide.
-
Heat the oil in a non-stick pan and fry the salad onion and broad beans for 5 min. On medium heat. Add the peppers for the last 2 minutes.
-
Meanwhile, beat the eggs and season with salt and pepper. Heat oil in a frying pan, pour in the egg mixture and stir.
-
Put the lid on the pan and let the omelette cook for 5 minutes on low heat.
-
Meanwhile, let the corn leak out. Put the oil with the basil in a high cup and puree with the hand blender.
-
Season with pepper and salt.
-
Mix together the rice, all vegetables and 2/3 of the basil oil and season with salt and pepper.
-
Halve the omelet, cut into strips and spread over the salad. Garnish with the rest of the basil oil. Serve lukewarm or cold.
Blogs that might be interesting
-
160 minMain dishwhole chicken, wheat flour, parsley, dried laurel leaves, fresh thyme, smoked bacon strips, unsalted butter, winter carrot, garlic, Chestnut mushroom, full red wine, silver onion, chicken broth from tablet,step-by-step coq au vin
-
25 minMain dishpowdered sugar, cinnamon, cumin powder, chili powder, chops, plum, Red onion, garlic, Thai fish sauce, olive oil, lemon balm,chops with plum salsa
-
50 minMain dishpotatoes, Broccoli, olive oil, onions, tuna, black olives, Eggs, garlic,tuna omelette with broccoli
-
40 minMain dishBeetroot, Red onion, thyme leaves, Red wine vinegar, olive oil, ordinary onion, risotto rice, dry white wine, chicken or vegetable stock, pea, soft goat cheese,risotto with roasted beetroot
Nutrition
685Calories
Sodium8% DV195mg
Fat62% DV40g
Protein38% DV19g
Carbs19% DV58g
Fiber36% DV9g
Loved it