Lenten salad with brown rice and vegetables
Salad with brown rice and fresh vegetables is suitable for a lean menu and a vegetarian table. It has no animal products, no dairy products and eggs, which means that it will suit even the most strict vegetarians. Lenten salads will turn out to be tasty and nutritious, if seasoned with high-quality olive oil, delicious soy sauce, pepper well and pour over lemon juice.
Brown rice, on the basis of which the dish is cooked, has a lot of advantages over ordinary white. Nutritionists are advised to include it in their diet for those who decide to eat properly and lead a healthy lifestyle. He has a peculiar taste, with a slight nutty note. Cooking time is slightly longer than the usual varieties.
- Time for preparing: 45 minutes
- Servings Per Container: 4
Lean Salad Ingredients with Brown Rice and Vegetables
- 150 g of brown rice;
- 170 g of red radish;
- 200 g of fresh cucumbers;
- 50 g green onions;
- 25 g of soy sauce;
- half a lemon;
- 35 g extra virgin olive oil;
- sea salt, black pepper, spices.
A method of preparing a lean salad with brown rice and vegetables
Brown or brown rice, unlike the usual white, is not polished. This means that, along with the husk, many useful and necessary trace elements have been preserved in it. However, this is why it will have to be cooked a little longer. Like any cereal, first fill it with cold water, rinse thoroughly in several waters.
We recline on a sieve, rinse under the tap, leave the glass to water.
Pour about 250 ml of ordinary water into a stewpan with a thick bottom, add a teaspoon of sea salt without a hill and a tablespoon of olive oil, pour the washed cereal. First cook on high heat, after boiling, reduce to a minimum, close tightly. Cook for about 20-25 minutes. Then remove from heat, cover with a terry towel so that the rice is steamed, leave for another 20 minutes. As a result of such manipulations, you will get tasty and crumbly brown rice.
Put the cooled cereal in a salad bowl. Cut red radish into thin round slices, you can use a special vegetable grater for this, which produces thin slices of vegetables.
Add chopped radish to the salad bowl.
Cut fresh young cucumbers into thin plates with a knife for peeling vegetables. We make cucumber slices very thin, almost transparent.
Chop a small bunch of green onions finely, add to the rest of the ingredients. In addition to onions, you can add any garden greens - parsley, cilantro or dill.
Season the dish - squeeze the juice out of half a lemon, add neutral soy sauce, taste the sea salt to taste and pour the remaining extra virgin extra virgin olive oil. Freshly ground black pepper, add spices for salads at your discretion and to your taste.
Leave in the refrigerator for 10-15 minutes to mix the ingredients, then put it on a plate, decorate with a slice of lemon.
This salad, like many dishes of oriental cuisine, can be eaten with chopsticks - saturation comes faster, therefore, the portion is less.
Lenten salad with brown rice and vegetables is ready. Enjoy your meal!