John Myers
Colorful Rice Layered Salad
The perfect colorful rice layered salad recipe with a picture and simple step-by-step instructions.
- 200 g Basmati rice
- 600 ml Vegetable broth
- 3 tbsp Olive oil
- 1 piece Red peppers
- 1 piece Green peppers
- 1 pole Leek
- 2 kl. Cans Mandarin oranges
- 1 tbsp Sweet paprika
- 1 tbsp Curry
- 250 ml Miracel Whip
- 50 ml Bianco balsamic vinegar
- Heat the olive oil in a saucepan. Briefly sauté rice in it. Pour in the vegetable stock and cook for about 15 minutes. Let it tighten briefly.
- In the meantime, wash the peppers, clean them and cut them into cubes. Separate colors. Wash the leek and cut into rings. Drain the mandarins in a colander.
- Divide the rice into three equal portions. Leave part of it natural. Mix one part with paprika, mix the other part with curry.
- Arrange everything in a clear bowl. First put the rice and paprika mixture in the bowl, spread the green paprika on top, then the white rice, then the red paprika. Pour the rice and curry mixture over it. Spread the mandarins on top.
- Mix Miracel Whip with balsamic vinegar. Spread over the lower layers. Finally, distribute the leek rings as a toping. All of this can be kept in the refrigerator for hours or overnight.
- Mix just before serving. A delicious salad for the eye and the palate.
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