Spicy Rice and Vegetable Salad with Raisins
Ingredients
- Ingredients
- 4 Tbsps raisins
- 6 Tbsps Orange juice
- 300 grams Long grain rice
- 2 onions
- 3 carrots
- 2 Zucchini
- 1 chili pepper
- 1 stalk Celery
- 2 Tbsps blanced Almond slivers
- 6 Tbsps olive oil
- 2 Tbsps Rice wine vinegar
- salt
- freshly ground peppers
- 2 Tbsps freshly chopped cilantro
Preparation steps
In a bowl, soak the raisins in the orange juice. Cook the rice according to package directions. Peel the onions and carrots With a vegetable peeler, peel one carrot into long, thin strips. Finely chop the onions and the remaining carrots. Risne the zucchini and cut into small cubes. Rinse the chile, halve lengthwise, remove the seeds and finely chop. Rinse the celery, remove the strings and thinly slice crosswise. Toast the almonds in a dry skillet, remove and set aside.
Heat 1 tablespoon oil in a skillet. Drain the raisins. Add the zucchini, carrot, celery, chile, and the raisins and cook, stirring occasionally until the vegetables are tender, about 5 minutes. Add the rice and almonds and stir to combine.
In a bowl, whisk together the vinegar, salt, pepper and the remaining oil. Add the cilantro and pour the mixture over the rice mixture. Stir with a fork until well coated and let stand for the flavors to blend, about 20 minutes. Season to taste and serve in bowls garnished with carrot strips.
