Empty My Fridge
The Famous Rice Salad from the Canary Islands
Ingredientes
- Rice1 xícara
- Red onion · chopped⅓ xícara
- Bell pepper · diced½ xícara
- Cherry tomato10
- Green olive · pitted½ xícara
- Sweet corn · canned½ xícara
- Mint · chopped¼ xícara
- Extra virgin olive oil3 colheres de sopa
- White wine vinegar1 colher de sopa
- Garlic1 dente
- Cumin · ground½ colher de chá
- Salt
- Black pepper
Modo de preparo
- Put the rinsed rice and water in a saucepan, add plenty of salt and bring to a boil over high heat.
- Cover, lower the heat and simmer for 15 minutes, or until the rice is just al dente.
- Remove from the heat, fluff with a fork and leave to cool.
- For the dressing, whisk the olive oil, white wine vinegar, grated garlic, cumin and a pinch of salt and pepper until well mixed.
- Once the rice is cool enough to handle, put it in a large bowl with the red onion, green pepper, cherry tomatoes, olives, corn and mint.
- Pour over the dressing, season with salt and pepper and mix gently.
- Serve at room temperature or chilled. It keeps up to 3 to 4 days in the fridge.
Resumido do vídeo de Spain on a Fork. Assista para ver os detalhes.
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AlhoCebolaTomateArrozPimentãoCebola roxaMilhoTomate-cereja
Cozinhe com o que tem na geladeira
O Empty My Fridge mostra as receitas que você pode fazer com o que já tem e avisa antes que estrague.