Corn, pepper, and sticky rice plate 

Corn, pepper, and sticky rice plate
852 kcal

(0)

Difficulty:easy
Preparation:60 min
Ready in:110 min
Vegetable
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1 serving contains (Percentage of daily recommendation)
Calories852 kcal(43%)
Protein18 g(36%)
Fat52 g(65%)
Carbohydrates90 g(35%)
Added Sugar0 g(0%)
Roughage9 g(30%)

Recipe Development: EAT SMARTER

Ingredients

For servings

For the rice salad
1 ⅔ cupssticky rice
½Cucumber
1red peppers
1Baby corn
4 tablespoonsOil
6 tablespoonsVinegar
salt
peppers
For the potato salad
8 cupswaxy potatoes
1 cupSalami thinly sliced
5scallions
⅔ cupsMayonnaise
4 tablespoonsVinegar
salt
peppers
fresh parsley

Directions

1 For the rice salad: Cook the rice in plenty of salted, boiling water until tender, 20 minutes. Drain well, cover, and set aside.
2 Wash, halve, deseed and dice the pepper. Wash and halve the cucumber, scrape out the seeds and dice the flesh. Drain the mushrooms and baby corn; chop both if you wish and mix with the rice along with the cucumber and pepper.
3 Mix the oil and vinegar to make a dressing, dress the salad and season to taste with salt and pepper. Serve on plates.
4 For the potato salad: Peel the potatoes and cut into approximately 2 cm dice. Cook in plenty of salted, boiling water until tender, 20-30 minutes. Cut the salami slices into quarters or sixths.
5 Trim the spring onions, cut into rings and blanch briefly.
6 Drain the potatoes, mix with the spring onions and leave to steam dry. Dress with vinegar and mayonnaise, mix in the salami and season to taste. Serve the salad garnished with parsley.
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