Rice Salad

Being a Bong, we have a special affinity with rice πŸ˜‰ I can eat rice for breakfast, lunch and dinner πŸ˜‰ even snack on it πŸ˜› Such a desire will put my physician in a coma πŸ˜‰

Rice can be made in millions of ways and can accompany endless cuisine. Since I was not in a great mood to cook for myself, I used some leftover rice here and added lots of veggies to pacify my conscience on the health part πŸ˜‰

Presenting here is Rice Salad, a part of the Refreshing Platter.

refreshing platter

Here’s what i did……….

INGREDIENTS

1 cup – leftover rice

1 tsp – finely chopped spring onion stalk

1 tbsp – chopped bell peppers (red, yellow, green)

1 tsp – braised and chopped beans

1 pod – garlic (crushed)

1 tsp – boiled sweet corn

1/4 tsp – dried oregano

2 tsp – extra virgin olive oil

1 tsp – lime juice +1/2 tsp

3-4 nos – peppercorns

2-3 nos – lettuce leaves

1 tsp – water

salt to taste

METHOD

Prepare the dressing by crushing the garlic and peppercorns using a pestle. Add oregano, 1 tsp lime juice and olive oil. Keep aside.

In another bowl mix the remaining lime juice and water.

Rinse the lettuce well. Brush the lime and water mix on the leaves and refrigerate.

In another bowl mix all the vegetables and rice. Season with salt. Pour the salad dressing and mix well. Refrigerate for 10 mins.

To serve, make a bed of the lettuce and serve the salad.

rice salad

Happy cooking !! πŸ™‚

Cheers !! πŸ˜€

 

 

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About andy

hi there.....friends call me Andy :) I am a school teacher by profession. Passionate about reading, some random experimental cooking, some hit 'n' miss photography......and i am a dreamer ;) Thank you for popping by :)
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3 Responses to Rice Salad

  1. Pingback: Refreshing Platter – Rice Salad and Glazed baby carrots with ginger and chilli | acbistro

  2. i agree with you, I can eat rice any time of the day, except for breakfast! Eating it with veggies is a favorite way, that’s why I always like to have some in the refrigerator or freezer for such an occasion.

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