John Myers
Contents
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Ingredients
For the paprika rice:
- 3 tbsp Olive oil
- 2 smaller ones Onions
- 2 piece Paprika (color of your choice)
- 1 big toe Garlic
- 2 tbsp Ajvar
- 1 tsp each Coriander and paprika powder
- 250 g Basmati rice
- 750 ml Water
- 1,5 -2 tsp Salt (possibly herbal salt)
- 1,5 -2 tsp Pepper
For the cucumber salad:
- 1 -,5 Stück Snake cucumber (I had a very large one from my neighbor's garden)
- 1 small Onion
- 150 g Greek yogurt (or a vegan alternative)
- 1 tsp Mustard
- 1 tsp Salt
- 1 tsp Sugar
- 0,5 piece Lime (squeeze juice)
- 0,5 piece Pepper
- 1 tsp Dill
- 1 tsp Tarragon
Instructions
The paprika rice:
- We start by peeling the onions and cutting them into thin, short strips. These are fried in the oil over medium heat.
- In the meantime, wash and core the peppers and peel the garlic and remove the seedling.
- Cut the peppers into short strips or cubes and add to the onions when they start to get some color. Steam the paprika until soft. .... Meanwhile, put the basmati rice in a bowl and wash it thoroughly with water. Pour into a sieve and allow to drain.
- Now press the garlic through the press and sauté briefly until it no longer smells raw.
- Add the Ajvar and the spices, mix in and let it steep for a moment.
- The basmati rice is stirred into the pepper mixture.
- Pour in the water and stir, bring to the boil and switch back to low heat.
- Let the rice simmer for 8-10 minutes until it has absorbed almost all of the water. If you run the wooden spoon over the bottom of the pot through the rice, the water should no longer close immediately. Then the rice is ready to turn off the stove and put the lid on. Let the rice steep for another 10 minutes.
The cucumber salad:
- Peel the cucumber and cut into thin slices using the slicer.
- Peel the onion and cut into thin, short strips.
- Mix the remaining ingredients into a salad dressing, season to taste and mix in the onions and cucumber. Let it flow for a short time.
- We also had vikadels.
