It is a known fact that I like rice (and not for a very long time), so I prepare it whenever I have the opportunity. This time I tried a salad with a wonderful curry taste. You have to believe me it was very good :).
- 200 g of rice
- 1 red bell pepper
- 1 green bell pepper
- 1 small box of sweet corn
- 1 small box of peas
- 150 g pressed smoked ham
- 150 g cream cheese
- 150 g of mayonnaise
- 4 tablespoons sour cream
- 2 teaspoons grated curry
- salt pepper
Preparation time: less than 30 minutes
RECIPE PREPARATION Rice salad with curry:
Wash the rice in 3-4 waters and then boil it in salted water, taking care not to stick. After it has boiled (but without the grain blooming) we drain it.
We wash the pepper and cut it into cubes. Cut the ham into pieces and place them in a large bowl together with the boiled rice. Drain the peas and corn and place them over the rice and peppers.
Prepare mayonnaise according to your favorite recipe and mix it with sour cream and cream cheese. Add the curry powder and mix until smooth.
Put the sauce over the other ingredients and mix well. Season with salt and pepper and leave in the fridge for 30 minutes then serve.
Basmati rice with chickpea curry. Culinary journey
Basmati rice with chickpea curry is like an avalanche of flavors, very easy to prepare, very tasty and I'm sure it will convince you too. Dear ones, are you ready for a new culinary journey? If on the other trips I took you with thought and taste to Japan, Mexico and the Middle East, this time I chose India. I would very much like to go to this country one day. I am fascinated by both their culture and their cuisine. So colorful and so fragrant!
When I think of Indian cuisine, two things automatically come to mind: rice and spices, of which curry is the most commonly used. Without these two ingredients, I think Indian cuisine would make no sense.
For this recipe for basmati rice with chickpea curry I used a whole basmati rice, which I ordered from the Orthomolecular Pharmacy. The taste of this rice is pleasant, slightly fragrant, it is considered one of the healthiest varieties of rice, quite filling, does not contain gluten, so if you have gluten intolerance, this rice is "harmless" to your health.
To accompany the fragrant taste of the rice, I chose to make a chickpea curry, just as fragrant and aromatic, thanks to the spices I used: curry powder and freshly grated ginger.
This is a simple dish, but with an explosion of flavors it can be eaten for lunch or dinner, it is very filling, both due to rice and chickpeas, both being rich in complex carbohydrates, but also in fiber, which gives you a feeling of satiety. quick.
Here's how you can make an Indian dish at home!
INGREDIENTS (for 3 servings)
250 gr. Basmati Whole Rice
400 gr. chickpeas (I used a chickpeas from the box already boiled)
1 medium chopped onion
4 cloves chopped garlic
2 tablespoons grated ginger
2 teaspoons curry (or according to taste curry is a very fragrant spice, so if you do not like it, use less and replace the paprika)
1 tablespoon tomato paste
3-4 tablespoons olive oil
salt and pepper (to taste)
First put the rice in a sieve and wash it under a stream of water, then let it soak in a bowl for 20-30 minutes. After this time, boil 250 gr. whole basmati rice in 750 ml. water with a pinch of salt, over low heat, for 30 minutes. DO NOT stir the rice while it is boiling!
And yes, whole basmati rice needs more water to boil than a normal one.
While the basmati rice is boiling, put 3-4 tablespoons of olive oil in a pan, sauté the finely chopped onion for 3-4 minutes, over low heat, until soft, then add the crushed garlic, freshly grated ginger and sauté everything for more 1-2 minutes, stirring constantly.
Add 2 teaspoons of curry powder and mix. If you need a little more oil, you can add 1 tsp. Add 1 tablespoon of tomato paste concentrate, stir for a few seconds, then add the squeezed canned chickpeas. Mix everything well.
I added about 100 ml. water over chickpeas, stirred and left on the fire for another 1 minute. I tasted and seasoned at the end with salt and pepper according to my preferences.
Basmati rice should also be cooked already. Put a few tablespoons of basmati rice in a plate, and over it add 2-3 tablespoons of chickpea curry.
I highly recommend this rice salad, is also excellent as an appetizer, but also if you are on a diet.
For the recipe rice salad I was inspired by the book Cooking with a commonsense guide.
It is prepared quickly, has a very low degree of difficulty and is very delicious. Highly appreciated by all who tasted it.
It is a good, full and healthy salad.
Rice salad with peppers in three colors, peas and olives is tasty and healthy. You can easily transform this salad by adding diced ham, or tuna, chicken, but it goes perfectly with seafood. All you have to do is adapt it to your own tastes.
200 g of rice
1 green pepper
1 red pepper
1 orange pepper
2 tablespoons peas
2 tablespoons pitted olives
1 green onion
a few sprigs of parsley
1 tablespoon lemon juice & # 8211 optional
1 bay leaf
Boil the rice in 600 ml of water with a little salt, 1 teaspoon of olive oil, a bay leaf and a carrot. During this time, chop the diced peppers, olives, onions and parsley.
You can also put boiled carrots in the salad, or if you like corn you can add 2 tablespoons of berries, for more color.
Add salt and olive oil and mix all the salad ingredients to homogenize the composition.
We serve it cold as such or we can use it as a garnish.
Thai rice in curry sauce and coconut milk
I started eating rice every day because of the campaign The Asian Connection organized by Savori Urbane. I am very happy that I started testing Asian recipes, coming out of my comfort zone a bit in terms of cooking. On this occasion I discover a lot of delicious combinations and quick and healthy recipes with rice. And so I started cooking with more rice, given the fact that I decided to resume macrobiotic principles in my diet, so this campaign came to fruition!
I wasn't much of a fan of Asian recipes, but I must admit that I fell in love with certain Asian ingredients such as coconut milk, curry powder and rice in all its forms.
Coconut milk it is simply divine when added to rice dishes. It creates a perfect sauce and the texture of the rice changes completely. Can you believe that I didn't add any extra fat to this Thai rice recipe? It's out of oil! The only fat is from coconut milk and is more than enough. You will see that the texture is absolutely extraordinary!
What are your favorite Asian recipes? Be vegan of course. I would love to try new recipes, especially since I now have some wonderful ingredients from Shan & rsquoShi in my pantry. & # 128578
Don't forget the contest organized by Urban Flavors, where you can win one of the 3 prizes provided by Shan & rsquoShi. The prizes consist of 3 sets of Shan & rsquoshi ingredients + wok + accessories!
1/2 teaspoon saffron
The rice is washed several times in cold water until the starch no longer comes out in the water. Peel the onion and finely chop. In a frying pan, fry the onion in butter, after the onion has become shiny, add the washed and well drained rice, cook, stirring, always for about 5-7 minutes, then add a cup of hot water and let it boil, it should be stirred. if caught. If necessary, add hot water until the rice is well cooked. At the end add the curry powder, saffron and mix well again. Season with salt and pepper. Chicken or beef soup can be used instead of water. Curry rice will conquer your taste buds!
Method of preparation
Put the bacon slices on the grill, to make them a little crispy, then cut a slice into 2-3 pieces
Rice salad with surimi
- boil the rice & icircn water with salt and a little oil after boiling, & icircl cool
Method of preparation
After the vegetables and meat have boiled in the chicken soup, remove, allow to cool and chop.
Boil the rice and peas. After they have cooled, they are mixed, seasoned with salt (according to preference).
The nutritional properties of brown rice
If you have doubts about the benefits of brown rice, we will present in detail the nutrients it offers. Of course, the nutritional value can vary when you combine rice with the other ingredients in the salad. Each cup of brown rice offers the following:
- Calories: 216
- Carbohydrates: 44 grams (1.8 oz)
- Fiber: 3.5 grams
- Fat: 1.8 grams
- Protein: 5 grams (0.2 oz)
- Thiamine (B1): 12% of the recommended daily allowance (RDA)
- Niacin (B3): 15% of (RDA)
- Pyridoxine (B6): 14% of (RDA)
- Pantothenic acid (B5): 6% of (RDA)
- Iron: 5% of (RDA)
- Magnesium: 21% of (RDA)
- Phosphorus: 16% of (RDA)
- Zinc: 8% of (RDA)
- Copper: 10% of (RDA)
- Manganese: 88% of (RDA)
- Selenium: 27% of (RDA)