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Mediterranean rice salad
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Think of rice salad as a pasta salad, except that you swap rice for pasta.
You can serve it as a main dish for lunch or dinner or as a colorful side dish. You can also bring it to the beach, to potlucks, and to picnics.
Growing up in an Italian family, Nico had his share of rice salad recipes, especially during summer, as this dish is so refreshing during the hot summer months.
⭐️ Ingredients
FOR THE RICE SALAD
2 cups (400 grams) whole grain rice measured raw
1 can (15 oz) (230 grams) chickpeas or 1½ cups of cooked chickpeas (drained)
1½ cups (250 grams) cherry tomatoes
1½ cups (200 grams) cucumber
1½ cups (200 grams) yellow bell pepper
½ cup (60 grams) black olives
½ cup (80 grams) canned corn
1 small (50 grams) shallot
¼ cup (30 grams) pickled cucumber
1 cup (25 grams) fresh herbs parsley + chives
½ cup (80 grams) crumbled feta optional
FOR THE DRESSING
¼ cup (55 grams) extra virgin olive oil
2 tablespoons (30 grams) lemon juice + ½ lemon to squeeze on rice
1 tablespoon (15 grams) mustard
1 tablespoon (15 grams) maple syrup
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon black pepper
❤️ Nico & Louise
#rice #summerrecipes #salad
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