Rice salad with carrots, herbs and raisins

Votes: 1

Photo of the dish: Johnny Valiant

Time: 1 hour 35 minutes
Complexity: easily
Servings: 6

Rice salad with carrots, herbs and raisins - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup long-grain basmati, jasmine, or jasmati rice
1/3 cup golden raisins
Finely grated zest and juice of 1 lemon
1/4 cup chopped fresh chervil
1/4 cup chopped fresh basilica
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
1 medium-sized carrot, grated on a coarse grater
100 g of young pea shoots
3 tbsp. l. rice vinegar
2 teaspoons of sugar
Coarse salt and freshly ground pepper
1/3 cup olive oil

Ingredient Substitution Suggestions

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Recipes with similar ingredients: rice, raisin, lemon, chervil, basil, parsley, cilantro, carrot, pea shoots, rice vinegar, basmati rice, jasmine rice, jasmati rice

Cooking the dish according to the recipe:

Cook the rice according to package directions. Place the rice on a baking sheet and let it cool completely.
Soak the raisins in lemon juice for 10 minutes. Meanwhile, combine the rice, chervil, basil, parsley, cilantro, and carrots in a large bowl. Chop the pea shoots, reserving some whole for garnish, and toss with the rice.

Pour the lemon juice into a separate bowl. Add vinegar, lemon zest, sugar, 1/4 teaspoon salt, and pepper to taste. Add the olive oil and whisk.

Add the dressing and raisins to the bowl with the rice and stir. Season with salt and pepper to taste.
Sprinkle the remaining sprouts over the salad. Serve as a side dish. fish.

Categories:

recipe / Salads / Vegetable salads / Salads with pasta and cereals / Food Network - recipes

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