Rice salad with carrots, herbs and raisins – a detailed recipe cooking. 
The photoDishes: Johnny Valiant Time: one hour. 35 minutes Difficulty: Easy Servings: 6 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. Long Basmati, Jasmine or Jasmine Rice
- 1/3 Art. golden raisins
- Finely grated zest and juice of 1 lemon
- 1/4 Art. chopped fresh chervil
- 1/4 Art. chopped fresh basil
- 1/4 Art. chopped fresh parsley
- 1/4 Art. chopped fresh cilantro
- 1 medium carrot, grate
- 100 gr. young pea shoots
- 3 tbsp. l rice vinegar
- 2 tsp Sahara
- Coarse salt and freshly ground pepper
- 1/3 Art. olive oil
Recipes with similar ingredients: rice, raisins, lemon, chervil, basil, parsley, cilantro, carrot, pea shoots, rice vinegar, rice basmati, jasmine rice, jasmine rice
Recipe preparation:
- Boil the rice, as indicated in the instructions on the package. Put rice on a baking sheet and cool completely.
- Soak raisins in lemon juice for 10 minutes. Meanwhile mix in a large bowl of rice, chervil, basil, parsley, cilantro and carrots. Chop the pea shoots, leaving some shoots intact for decorations, and mix with rice.
- Pour lemon juice into a separate bowl. Add vinegar, lemon zest, sugar, 1/4 tsp salt, and pepper to taste. Add olive oil and whisk with a whisk. Add dressing along with raisins in a bowl with rice and mix. Add salt and pepper to to taste.
- Sprinkle salad with remaining shoots. Serve as garnish for fish.
