2020-08-13 / test@t

Rice salad with fruit and cardamom

If you are used to eating rice exclusively in soups and hot, and in a salad it is presented to you only in a company with mayonnaise, this dish will pleasantly surprise you. It can also be made with delicate white basmati rice, but the nutty flavor and firmness of brown brown rice comes in handy. In addition, it is very much useful for the health and harmony of the silhouette.

Ingredients

180 g of brown basmati
40 ml nut butter
3 boxes of cardamom
a handful of dried cherries
raw peeled unsalted pistachios and almonds
7-8 soft dried dates
1 lemon
1 large sour apple
mint leaves
a pinch of sea salt
1 large orange
3 boxes of cardamom
140 ml flower honey

STEP-BY-STEP COOKING RECIPE

Step 1

For dressing, wash the orange with a brush, scald with boiling water and dry. Use a vegetable peeling knife to remove several thin strips of zest from the orange. Squeeze out the juice. Place the zest in a saucepan, pour in 100 ml of water and add the lightly crushed cardamom boxes. Bring to a boil and cook, stirring occasionally, for 5 minutes. Pour in orange juice, cover and let cool completely. Strain and refrigerate until used.

Step 2

Rinse the rice and soak for 1 hour. Then fold it on a sieve and dry. In a large heavy-bottomed saucepan, heat the oil, add the lightly crushed cardamom boxes, fry for 1 minute.

Step 3

Pour in the rice, stir until the rice is covered with oil. Add salt, pour in 2 cups of boiling water, cover and cook over low heat until all the water is absorbed, 30 minutes. Open the lid, quickly add the cherries, close the lid. Wrap the pot in several layers of newspaper, then in a blanket. Let sit for 20 minutes, then unfold and cool completely for about 1 hour.

Step 4

Put the nuts in a hot skillet, fry over medium heat, shaking for 3-4 minutes. Then chop the nuts with a knife - about half is fairly fine, the rest is coarse (or you can leave it whole).

Step 5

Finely chop the dates, dipping a knife in hot water to prevent the pieces from sticking. Wash the lemon with a brush, scald with boiling water and dry. Remove the zest from a quarter of the lemon with a fine grater. Squeeze the juice out of the lemon. Peel and core the apple, cut the flesh into very small cubes and stir immediately with the lemon juice and the zest.

Step 6

Finely chop the mint with a knife. Mix cooled rice with apples, finely chopped nuts and dates (remove cardamom). Add chopped mint. Place on a platter, pour over the dressing, garnish with mint leaves and leftover nuts.

Preparation time

1h 20m

Cooking time

1h 10m

Servings

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