Salada de arroz
recipe

Enjoyable Salada de arroz Recipe

With herbs and zingy dressing, this side is great spooned onto plates or wrapped with barbecue meat.
Salada de arroz
Prep Time : 0:20 | Cook Time : 0:15 | Total Time : 0:35 | Serving : 6 person.

Ingredients

  • 400g (2 cups) white long-grain rice

  • 1.125L (4 1/2 cups) Massel chicken style liquid stock

  • 2 tablespoons tomato paste

  • 1 teaspoon dried oregano leaves

  • 4 large tomatoes, peeled, seeded, coarsely chopped

  • 4 shallots, trimmed, thinly sliced

  • 1/3 cup chopped fresh continental parsley

  • 1 tablespoon extra virgin olive oil

Method

  • Step 1

    Combine the rice, stock, tomato paste and oregano in a large saucepan over medium-high heat. Bring to a simmer. Cover and reduce heat to low. Cook for 12 minutes or until tender. Transfer to a large bowl and set aside to cool.

  • Step 2

    Stir in the tomato, shallot, parsley and oil. Season with salt and pepper.

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