in Recipes

Rice salad alla Exuna 2

updated

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Ingredients for 5 servings:

  • 300g basmati
  • 1 onion(s)
  • 1 eggplant(s)
  • ½ cucumber(s)
  • 1 can peas and carrots, medium
  • 1 can of vegetables, Provençal
  • 2 tbsp soy milk (soy drink), or regular
  • 2 tbsp olive oil
  • 1 dashes lemon juice
  • pepper
  • herbal salt
  • oregano
  • Thyme
  • Herbs of Provence

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

light and delicious

Wash the rice and prepare as usual, adding the milk. Finely chop the onion and eggplant, and very thinly slice and halve the cucumber. Drain the canned vegetables. Place the onion, cucumber, and eggplant in a bowl and mix well. Stir in the rice. Let cool slightly, if necessary. Then add the peas, carrots, and Provençal vegetables and mix well again. For the dressing, mix the oil with the lemon juice and season well with the spices. Then pour evenly over the salad, stir everything together, and let it stand for a few minutes, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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