In this fusion salad rice is tossed with crunchy corn, cucumber and olives and tempered with fried onions and walnuts.
Serves 4
INGREDIENTS
MIX TOGETHER GENTLY
1 cup boiled rice
1 small cucumber - wash well and chop with the peel
(1 cup) 1 cup corn
1 tbsp olive oil
1 red or green bell pepper - chopped
4-5 black olives - sliced
1-2 jalapenos - sliced,
optional 3/4 tsp salt, 0.5 tsp pepper, 0.5 tsp oregano 2 tbsp lemon juice
TEMPERING
1 tbsp olive oil 0.5 onion - cut into slices (0.5 cup)
2-3 tbsp finely chopped parsley or basil
1/4 tsp salt
2 tbsp chopped walnuts
OTHER INGREDIENTS
2-3 cabbage leaves - whole, dipped in a bowl of water and put in the fridge
METHOD
- Mix rice with all the ingredients with a fork. Do not let the grains of rice break.
- For tempering, heat oil in a nonstick pan, add the onion and cook for 1 minute. Add all the remaining ingredients. Stir for a minute. Remove from heat.
- Pour the tempering over the rice mixture. Mix lightly.
- Transfer half of the salad to a serving bowl. Cut the stalk end of the cabbage leaves and pat dry on a clean kitchen towel. Arrange 2-3 cabbage leaves on the rice on any one side of the bowl such that they are about 1 above the level of the bowl. Now put the remaining salad.
- Serve at room temperature or chill for 1 hour in the fridge. Serve garnished with chopped basil or parsley, topped with a few walnuts.
0 comment.: