Rice Salad is a nutritious veg, gluten-free salad made with white/ brown cooked/ leftover rice and vegetables for a fantastic mix of flavors and textures. It's a little bit sweet and a little bit sour, with lots of crunchy texture. The delicious and healthy way to use leftover rice. It is very easy and quick recipe. Here is the recipe with some tips and alternatives, & with step by step instructions and pictures.
1. Firstly, take 1.5 cups of cooked/leftover rice in a large bowl.
2. Then add 1/3 cup chopped lettuce, 1/4 cup sprouted moong dal, 1 finely chopped carrot and 1/2 chopped tomato to it. Make sure remove the seeds of the tomato.
3. Next add 1/2 cup sweet corn and 1/2 cup boiled white chana/ Garbanzo beans to it.
4. Add 1/3 chopped green bell pepper/ capsicum, 2 tbsp finely chopped coriander leaves and 1/2 cup finely chopped spring onion to it.
5. Add 2 tbsp crushed roasted peanuts to it. It gives more flavour and crunch to the salad.
6. Now, add salt to taste, 1/2 tsp crushed black pepper, 1/2 tsp freshly roasted cumin powder and 1 tsp chili sauce to it.
7. Finally, squeeze 1/2 lime/lemon over the salad.
8. Toss well, so that all the ingredients mix well with the rice.
9. Rice Salad is ready to serve. Enjoy it chilled or warm as per your preference.
0 servings
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