Salads with rice are very satisfying. And boiled rice itself , as one of the classic side dishes, does not require additions to the salad. Let's try to prepare original salads from rice with pineapple, with oriental motifs.
Salad with rice, pineapple and corn
The recipe for this salad came to us from Thai cuisine, which is not often seen on our tables.
Ingredients:
- brown rice - 3 items;
- vegetable oil - 1 tbsp. a spoon;
- sliced pineapple - 1 ½ st .;
- carrots - 2 pieces;
- frozen peas - half a century;
- canned corn - 1/2 st .;
- green onions, parsley;
- peanuts - 1/2 st.
For refueling:
- rice vinegar - 1/4 of the item;
- soy sauce - 3 tbsp. spoons;
- sesame oil - 1 tbsp. a spoon;
- brown sugar - 2 tsp;
- salt - 1/2 tsp;
- sesame seeds - 1 tsp.
Preparation
Boil the rice until cooked, washed with cold water and completely cooled. We rub the carrots on the grater. Mix rice with carrots, peas (pre-boiled in salted water), corn and pineapple. Peanuts are crushed with a knife and also added to the salad.
For filling, mix vinegar, soy sauce , butter, sugar and salt. Mix the ingredients of the dressing with a whisk and add the sesame seeds. We fill the rice salad and serve to the table immediately. If you do not like peas, then replace it with other beans, for example, prepare a salad with rice, pineapple and beans.
Salad with rice, pineapple and chicken
Ingredients:
- wild rice - 3/4 items;
- water - 6 items;
- chicken fillet - 1 piece;
- canned pineapples - 1 can;
- grapes (without pits) - 1 item;
- celery - 2 stems;
- mayonnaise - half a century;
- cashew - 1/2 st .;
- salt;
- greenery.
Preparation
Before you prepare a salad with rice and pineapple, boil the wild rice until ready, filling the croup with 6 glasses of water. Separately boil the chicken fillet in salted water. The meat is cooled and cut into cubes. Ready rice is also completely cooled. Cut cashew nuts into small pieces with a sharp knife. Canned pineapples cut into cubes, and grapes without pits - halves. Grind the stalk of celery. Mix all the ingredients in a deep salad bowl and season with mayonnaise. We add salt to the salad to taste and serve, decorating with greens, for example, fresh parsley.
Before serving, the salad should stand in the refrigerator to cool for about 20-30 minutes, after which it can be served to the table, or even take with them to work, or on the road.