Hot Rice Salad

Rice (brown)300 gramsGreen onions (feather)1 bundleBulgarian pepper (red)1 pieceRadish125 gramsPineapple (canned)425 gramsBean sprouts125 gramsPeanuts (fried)90 gramsSoy sauce (light)1 tbsp.
For refueling
Peanut butter2 tbsp.Peanut oil (groundnut oil)1 tbsp.Vinegar (white wine)2 tbsp.2 tbsp.Chili powder1 tbsp.Garlic salt0.5 tbspPepper
  • Servings:
  • Preparation time:5 minutes
  • Cooking time:30 minutes
  • Flow temperature:Hot dish
  • Processing Type:Cooking
  • Kitchen:Chinese

Brown rice goes well with nuts in this sweet and sour fruit and vegetable salad.

  1. Put the rice in a saucepan, add water. Bring to a boil, cover and cook for 30 minutes until cooked.
  2. Meanwhile, chop the green onion, peel the red peppers and thinly slice the radish. For filling, whisk all ingredients.
  3. Drain the rice and place in a fireproof bowl. In a small saucepan, heat the dressing for 1 min, then add it to the rice and mix.
  4. While working quickly, mix rice with pineapple slices,onions, peppers and bean sprouts and nuts.
  5. Put the rice on a serving dish. At the edges decorate with pieces of radish and serve.

On a note:

You can make bean sprouts (bean sprouts) at home by soaking mung or aduki beans overnight in cold water, drain and rinse. Put in a large jar and cover with a piece of muslin. Rinse the beans for the next 3 days every day in cold water until they are ready.

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