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AMYSTARR16
Rice salad with omelette strips and basil oil
Salad of rice, corn, broad beans, egg and basil.
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Ingredients
Directions
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Prepare the rice according to the instructions on the package.
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In the meantime, halve the peppers, remove the stalk and seed lists and cut the flesh into cubes.
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Cut the salad onion into rings of 1 cm wide.
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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.
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Meanwhile, beat the eggs and season with salt and pepper. Heat oil in a frying pan, pour in the egg mixture and stir.
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Put the lid on the pan and let the omelette cook for 5 minutes on low heat.
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Meanwhile, let the corn leak out. Put the oil with the basil in a high cup and puree with the hand blender.
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Season with pepper and salt.
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Mix together the rice, all vegetables and 2/3 of the basil oil and season with salt and pepper.
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Halve the omelet, cut into strips and spread over the salad. Garnish with the rest of the basil oil. Serve lukewarm or cold.
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Nutrition
685Calories
Sodium8% DV195mg
Fat62% DV40g
Protein38% DV19g
Carbs19% DV58g
Fiber36% DV9g
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