Green Lentil Cold Rice Salad


  • 1 cup of rice for pilaf (Soaked in lukewarm water)
  • 1 cup of green lentils (Boiled to a crisp consistency)
  • 1 coffee cup of olive oil
  • 1 cup garnish (Canned)
  • 3 carrots (Grated)
  • Half a bunch of parsley, dill, mint (finely chopped)
  • 1 teaspoon chopped pickled gherkins
  • 1 cup of canned corn
  • 2 sprigs of green onions (finely chopped)
  • Salt, pepper, paprika


After soaking the rice in warm water for 15 minutes, wash it under running water and drain it.

Heat half the olive oil in a saucepan and fry the rice for 5 minutes. Add 1.5 glasses of hot water, the green lentils you have boiled in a fresh consistency, salt and pepper and bring to a boil for a few moments. Cover the pot and turn down the heat. Cook until the water is absorbed. When the rice is cooked, take it off the stove and let it cool.

Fry the grated carrot in the remaining oil until soft. Place the roasted carrot on the bottom of the round mold by pressing it lightly. When the rice has cooled, add all the ingredients except the carrots. Mix well and pour over the carrots. After tightening it with a spoon, put it in the refrigerator and let it rest for 1 hour.

Invert the rice onto a larger serving plate and serve immediately.

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