100 g Brown rice
80 g Cucumber
1 Stalk of celery
2 Small red paprika
For salsa sauce:
2 Tomatoes
12 Cloves of garlic
12 tbsp Lemon juice
2 tbsp Olive oil
1 tbsp Chopped cilantro
Chillitaste
Salttaste
1
Rinse, pour into boiling salted water. Approximate proportions - 1 part of rice goes 2 parts of water. Cover and cook over low heat for about 40 Minutesuntil cooked.
2
Peel red, sweet paprika from seeds, cut into 4 parts and bake (skin up) in the oven at 180 ″ for 20 Minutes before tanning (I turned on the grill 5 Minutes before the end). Select and put in a bag, after 15 Minutes, peel off the skin.
3
Paprika, cucumber and celery cut into a small dice. Mix these vegetables with rice. Toss in a blender all the ingredients for salsa sauce. Grind to a shallow state. Put the salad mix on a plate, sprinkle it with lemon juice, then - rice with vegetables and top with salsa sauce.
Tasty, juicy, healthy! I specifically use brown, as it is unpolished rice and contains much more fiber, vitamins and vegetable fats than polished, light.
CategorySaladsCuisineMexicanCooking MethodBoiling, TossingDietKosher, Low Calorie, Low Fat, Vegan, Vegetarian
Ingredients
100 g Brown rice
80 g Cucumber
1 Stalk of celery
2 Small red paprika
For salsa sauce:
2 Tomatoes
12 Cloves of garlic
12 tbsp Lemon juice
2 tbsp Olive oil
1 tbsp Chopped cilantro
Chillitaste
Salttaste