Name: BROWN RICE SALAD WITH TOMATO SALSA SAUCE
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Mexican
Ingredients: 100 g Brown rice; 80 g Cucumber; 1 Stalk of celery; 2 Small red paprika; 2 Tomatoes; 12 Cloves of garlic; 12 tbsp Lemon juice; 2 tbsp Olive oil; 1 tbsp Chopped cilantro; Chilli; Salt

RatingDifficultyBeginner

Yields2 Servings

Cook Time45 minsTotal Time45 mins

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

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.

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.

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