Rice salad recipes
 |
| Rice salad |
- The rice is placed in water over medium heat until the water starts to boil.
- The temperature is reduced to a quiet and governs cover the rice bowl
and leave for about 15 minutes until cooked and leave to cool .
- Cut peppers into small pieces after getting rid of sowing.
- If the corn used fresh grabbed in water laced with a little milk and
butter , and if frozen ( frozen ) prefers placed in boiling water for 5
minutes before use.
- Black beans washed and placed in a glass of water remaining to cook for 45 minutes or until cooked.
- Vinegar mixes well with olive oil, then add the rest of the content
and volatility until completely incorporated and adjust the amount of
salt to taste .
- Leave the power a few hours in the refrigerator prior to submission .
Advisable not to add any fat from the oil or butter to the rice during cooking or salt if the purpose of the Authority .
If the rice was cooked by the user , plus salt and fat , you can wash it under hot water .
1 cup rice
2 cups water
1/4 cup green pepper clip
1/4 cup yellow pepper clip (optional)
1/4 cup orange pepper clip (optional)
1/2 cup corn
1/4 cup black beans
4 tbsp olive oil
2 tbsp white vinegar
Salt and pepper
0 comments:
Write a Comment...