Rice Salad ( Pirinç Salatası)

2019-07-28
  • Yield : 12
  • Servings : 12
  • Prep Time : 15m
  • Cook Time : 15m
  • Ready In : 30m
Average Member Rating

forkforkforkforkfork (5 / 5)

5 5 2
Rate this recipe

fork fork fork fork fork

2 People rated this recipe

Related Recipes:
  • Carrot and Roasted Red Pepper Salad with Yogurt

  • Zucchini and Carrot Salad With Yogurt

  • Purslane Salad With Tomato and Cucumber

  • Turkish Spicy Ezme Salad

  • Turkish Shepherd’s Salad (Coban Salata)

This vegan and healthy Rice Salad recipe is made by tossing rice mixed with carrots, onions, corns and pickles in an lemon juice.  It is definitely a great lunch during those hot summer days.

Ingredients

  • 2 cups rice (rinsed well) soaked for 2 hours
  • 3 cups hot water
  • 2 carrots, peeled, boiled and diced
  • 4 green onions (chopped)
  • 1/2 bunch chopped dill
  • 1 cup sweetcorn
  • 1/2 lemon juice
  • 1 cup Sweet Pickle, Cut Into Small Cubes
  • 1/4 cup vegetable oil
  • Salt to taste

Method

Step 1

Put vegetable oil in a deppe saucepan. Add the drain rice and saute 2-3 minutes. Pour 3 cups pf hot water. Set over medium-high heat and bring to a boil. Add 2 tsp salt. Cover, turn the heat to its lowest setting, and cook 15 minutes, or until the rice is tender.

Step 2

Spoon and spread the rice out on a wide plate and cool to room temperature.

Step 3

In a large bowl, combine the rice, carrots, corns, green onion, lemon juice, dill and pickles. Season to taste with salt. Mix well.

Recipe Type: Tags: , , ,

Leave a Reply

Your email address will not be published. Required fields are marked *