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Use of all types of rice salads

[ 0 ] August 13 |

Rice has the distinction of being the grain more widely consumed on Earth and is the main source of food for approximately one-third of the world’s population. Easily digestible, with all the essential amino acids, volume of offerings of rice and protein and can be used to make an incredible number of different recipes, including a selection of salads, savory.

There are currently more than 40,000 different types of rice grown around the world, but there are only one small few that are more common to others that will most likely find that during your next trip to the grocery store.

Rice grain long, it is recognizable by its long and slender core, becomes light and fluffy when cooked. Medium grain rice, as its name suggests, has a shorter kernel and this variety tends to stay together when cooking more than the kind of long grain. Short grain rice, as one may suspect, has a short, Dumpy is almost round core. When cooked, short-grain rice is soft and clings together.

Rice offers a flavor slightly out along with a chewy texture to the white rice, the most common form of grain, is rather bland in taste. You can buy brown rice and precooked white significantly reduce the cooking time.

Other types of rice will then include red rice, which features with a flavour of nut and basmati rice, which is a long grain aromatic rice, jasmine rice, which is another variety aromatic who knows a bit of deep red as popcorn or roasted nuts.

A salad filled with your choice, chopped onions, boiled corn, ham rice dice and French dressing you can easily put together. Mix all ingredients well and then cool down a few hours before serving. If you want you can add some spices, but thanks to the French dressing this cold salad won’t need many.

Rice, peas and shrimp salad recipe

What you need

1 cup long grain rice wine vinegar white 1/4 cup 1/4 cup olive oil dill weed dry 2 teaspoons 1/2 teaspoon salt 1/4 teaspoon pepper 1 tablespoon mustard Green Onion 1/4 cup chopped 1/2 pound cooked shrimp, peeled, schnitzel 1/2 pound, poached sugar snap peas Freshly squeezed lemon juice to decorate

How to do that

Cook the rice with long grain according to the instructions in the package.

While the rice is cooked, combine vinegar white wine, oil, weed in dry dill, salt, pepper and mustard in a bowl and mix carefully.

Pour about 2 tablespoons of the preparation on hot and cooked rice and pull gently to coat. Cover of coated rice bowl and refrigerate for 1 hour.

In a medium bowl size, combine the rice with diced onion, prepared shrimp and sugar snap peas along with the rest of the dress. Mix the ingredients gently to coat.

Distribute peas, shrimps and rice salad evenly among 4 plates and squeeze the juice of fresh lemon over each part and serve immediately.

It serves 4.

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