Caçarola Recipes!

Rice Exotic Salad

20 min
4 pax
150 g of frozen round green beans
250 g of Wild Rice Caçarola
150 g cooked corn
1 red onion
1 teaspoon of curry powder
1 teaspoon of chopped coriander
1 teaspoon of turmeric 
1 teaspoon of nutmeg powder
1 coffeespoon of Cayenne pepper
0.5 dl of rice vinegar 
2 tablespoons of honey
1 tablespoon of soy sauce  
½ lemon
1 dl kitchen oil
8 cherry tomatoes 
Toasted peanuts with chilly
Put a pan on the heat with plenty salted water and bring to boil. Pour the green beans and when the water starts to boil again, add the Wild Rice. Stir with the fork and let the rice cook without the lid for about 13 minutes.

In this meantime, drain the corn and place it in a large bowl. Peel and slice the red onion in thin half-moons and add to the corn.
Mix all the spices and in a non-stick frying pan pour the spices and stir constantly for about 1-2 minutes, In another bowl, mix the rice vinegar and the honey, the soy sauce and the lemon juice.

Slowly and gently, pour the kitchen oil, constantly stirring with a metal wire whisk. Add the spices and continue to stir with the metal wire whisk. Wash the cherry tomatoes and cut them in quarters.

When the rice is cooked, drain it in a sieve e pass it through running water until it cools completely. Drain well and add the rice to the red onion and the corn. Drizzle with the sauce, add a few peppermint cut leaves and stir with a kitchen fork.
On top, put the cherry tomatoes and sprinkle with toasted peanuts with chilly.
Cookies Policy

This site uses Cookies. To navigate, is allow your use.

Learn more Close