Healthy Vegetable Rice Salad Recipe
Ingredients
| 1 1/4 cups uncooked regular rice | ||
| 1 cucumber, peeled and chopped | ||
| Salt | To Taste | |
| Carrot | 1 Large, peeled | |
| Green beans | 1/3 pound | |
| 1 cup frozen English peas | ||
| Pepper red | 1 To taste, chopped | |
| 2 medium tomatoes, peeled, seeded, and cut into lengthwise strips | ||
| 2 tablespoons tarragon vinegar | ||
| Salt | 1/2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| 1/4 cup plus 2 tablespoons olive oil | ||
| Lettuce leaves | ||
Directions
GETTING READY
1.Ina pan cook rice by following the instructions given in the package.
2.Once done, refrigerate rice.
3.Season cucumber with salt and leave it for 30 minutes after covering.
4.Once done, wash the cucumbers well.
MAKING
5.Take a medium sized sauce pan and put carrots, beans and peas in it.
6.Fill the pan with enough water to cover the vegetables and put the pan on heat until the ingredients are soft.
7.Once done, strain the water and wash the veggies with cold water.
8.In a large bowl, mix carrots, beans, peas, tomatoes, rice, red pepper and cucumber.
9.Put vinegar, 1/2 teaspoon salt, pepper in the bowl and slowly add oil and keep blending.
SERVING
10.Top the salad with dressing and serve the salad on lettuce leaves.
1.Ina pan cook rice by following the instructions given in the package.
2.Once done, refrigerate rice.
3.Season cucumber with salt and leave it for 30 minutes after covering.
4.Once done, wash the cucumbers well.
MAKING
5.Take a medium sized sauce pan and put carrots, beans and peas in it.
6.Fill the pan with enough water to cover the vegetables and put the pan on heat until the ingredients are soft.
7.Once done, strain the water and wash the veggies with cold water.
8.In a large bowl, mix carrots, beans, peas, tomatoes, rice, red pepper and cucumber.
9.Put vinegar, 1/2 teaspoon salt, pepper in the bowl and slowly add oil and keep blending.
SERVING
10.Top the salad with dressing and serve the salad on lettuce leaves.
Chef
