Warm rice salad with leurd and corn
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Today I come to meet you with a warm but very tasty salad, a salad with vegetables that can be served as a side dish or can be eaten with a creamy cheese sauce, prepared at home.
- 300 g rice for salads
- 150 g sweet corn
- 100 g peas peas
- a little leurd connection
- a grated teaspoon of chili pepper
- a celery stalk
- Cherry tomatoes
- red chives (5-6 pieces)
- a cube of butter
- flavored olive oil (I make it at home)
- pink salt
Preparation time: less than 30 minutes
RECIPE PREPARATION Warm rice salad with leurd and corn:
I boiled the rice in salted water following the instructions on the package. Usually, this rice is boiled when the water evaporates completely.
In the meantime, I sautéed celery and chives.
I added leurda, peas, corn and peperoncino and then boiled rice.
Optionally, you can sauté a bunch of cherry tomatoes in a little flavored olive oil and a little pink salt.
It is an ideal salad for a light dinner and does not require much time for preparation.
The rice will be tastier if you boil it in a bowl with a lid. The steam will keep it moist when the water has evaporated.
To make this preparation, the rice does not have to be sticky, so if you choose another type of rice, wash it before boiling it to remove excess starch.
Spicy salad with rice and chicken
Special makes this salad a different method of cooking rice and nuts in honey caramel. According to the preparation of the vessel is simple.
- 230 grams of round rice
- 500 ml of water
- 350 g boiled chicken
- 10 g curry
- 30 grams of olive oil
- 3 hard boiled eggs
- 100 g of mayonnaise
- 30 g of honey
- 50 g of walnuts
- 20 g butter
- pepper, salt.
Cooking time & # 8211 55 minutes. Calories per 100 g & # 8211 191 kcal.
- Pour the olive oil into a saucepan with a thick bottom. Mixed with curry, waiting for a moment to boil.
- The washed rice is poured into oil. Fry, stirring with a spoon, for 5 minutes.
- The rice is poured with hot water. Stir, wait for the liquid to boil. The pan is covered with a lid and rice cooked over low heat for 20 minutes. Then insist on removing the plate for another 15 minutes.
- When the rice cools, mix it with chicken and diced eggs.
- Seasoned with mayonnaise. Salad and pepper to taste.
- The walnut kernels are fried in butter for one minute. Add honey, stir, simmer over medium heat for one minute.
- The caramel nuts are cooled on a plate, cut into small pieces with a knife.
The salad is placed in a deep bowl and sprinkled with crushed sweet walnuts.
Caesar salad with chicken and dressing
What mom wouldn't want to have a healthy salad ready in just four easy steps? This is the classic Caesar salad recipe with chicken and dressing, perfect whenever you don't have much time to spend in the kitchen, but you want a healthy dish for the family's dwarfs.
Ingredients for Caesar salad with chicken and dressing:
1 medium ciabatta bread (or four thick slices of crispy white bread)
3 tablespoons olive oil
2 boneless chicken breasts
1 large lettuce, the leaves cleaned and prepared for the salad
1 clove of garlic
2 anchovies from a can
fresh parmesan or Grana Padano cheese for shaving
5 tablespoons homemade mayonnaise
1 tablespoon white wine vinegar
4 steps to prepare Caesar salad with chicken and dressing:
1. Heat the oven to 200 degrees Celsius / 180 degrees Celsius on ventilation / stage 6 on gas. Break the bread into large croutons or cut with a bread knife. Spread on a large sheet of baking paper in a pan and sprinkle two tablespoons of olive oil. Rub the bread a little in oil and season with salt. Leave in the oven for 8-10 minutes, turning the croutons several times during cooking, to brown evenly.
2. Rub the chicken breast with the rest of the oil and season. Put a pan on medium heat for one minute. Arrange the piul in the pan and let it cook for four minutes. Turn to the other side and cook for another four minutes. You can check if it is cooked by inserting a sharp knife into the thickest part of the chicken & # 8211 should not leak any juice or be pink.
3. Crush the garlic with the width of a knife and peel it. Then pass with a pestle mortar. The anchovies are passed with a fork, and a handful of freshly grated Parmesan cheese is added to these ingredients. Season to taste. Mix together with mayonnaise and vinegar and should have the consistency of yogurt. If the dressing is too thick, add a few tablespoons of water.
4. Grate a few thin, small slices of Parmesan cheese. Break the lettuce into pieces and add to a large bowl. The cooked chicken is cut into small pieces and mixed half of it together with the lettuce leaves, along with the croutons. Add most of the sauce and mix with your fingers. Spread the rest of the chicken, then sprinkle with the remaining sauce. Sprinkle with grated Parmesan cheese and serve immediately.
Salad salad with mushrooms, corn and ham
Very beautiful recipe using simple ingredients. For a holiday meal at home & # 8211 just like that!
|pickles of shampoos||250 g|
|Cooking time: 80 minutes||Calories per 100 grams: 135 kcal|
- Boil eggs and wait for them to cool. Peel and then divide into whites and yolks. Squirrels cut into small cubes.
- Cut the ham into the same cubes, removing it from it.
- Remove the mushrooms from the marinade and cut them into plates.
- Crush the olives without stones.
- Corn pulls from the brine.
- Put the cooking ring in the center of the dish and place the salad in layers: ham, squirrel, corn, mushrooms. Each ingredient may grease mayonnaise.
- Cut the squirrels on top and place the olive ring on top of them in a circle, overlapping the edges to form a wreath.
- Put the fridge in an hour and then serve.
Tip: Beautifully decorated salad will help you fresh rosemary root.
Also read how to cook a delicious salad with mushrooms and squid.
A variety of cabbage salads can be found here.
And in this article there is a whole collection of recipes for salads with boiled beef.
Search words "corn"
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Cut the salami into small cubes, put it in a pan and fry in a little butter for 3 minutes. Add the washed, chopped mushrooms
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RECIPES with incredibly simple leurd
How do you usually eat leurda? If you want more ideas to include in more dishes, get inspired by these incredibly simple leurd recipes!
Leurda is an important source of potassium, magnesium, iron, copper, calcium, vitamins A and C, B-complex vitamins and fiber. Also called green garlic, leurda is a very healthy, cheap and versatile food. If you were used to including it only in salads or soups, you should discover other dishes in which leurda goes great.
Leurda has a detoxifying effect on the body, protecting the liver and cleansing the blood of toxins. Research also shows that leurda brings multiple benefits to heart health because it lowers bad cholesterol.
Another reason why it would be good to eat leurd is related to the fact that it cleanses the kidneys of toxins and prevents the appearance of kidney diseases.
Also, thanks to allicin, a famous substance found in garlic, the consumption of leurd can prevent respiratory viruses and protect the body from serious diseases.
Therefore, you have every reason to include leurda in as many dishes as possible. And to keep it simple, we recommend some recipes with leurd from which you can be inspired!
Low leurd food, leurd soup and salads containing fresh leurd leaves are a delight, being considered simple and healthy dishes. However, you can also cook leurda in other ways so that you don't get bored of the same recipes. For example, you may not know that you can make a delicious leurd pesto that you can use over hot potato salad, steaming pasta, rice, quinoa or even pizza.
Omelette with leurda, creamy soup with leurd or a bruschetta flavored with leurd pesto and mozzarella are some other delicacies you should try.
Bruschetta with leurd, mozzarella and cherry tomatoes
You can use a basil pesto, but you can just as well replace the basil leaves with the leurd leaves to get this fragrant paste that goes great with bruschetta.
You need: 1 slice of rye bread, 2 teaspoons of leurd pesto, mozzarella or goat cheese (depending on preference) and cherry tomatoes or sun-dried tomatoes in oil.
The oven is preheated to 190 degrees Celsius. Meanwhile, spread the leurd pesto over the bread, place the cheese slices and tomatoes on top. Season with salt and pepper, then put the bruschetta in the oven for 12 minutes.
Pesto de leurdă
If you are an avid fan of basil pesto, you should also give them a try. It will be extremely flavorful and goes great for rice, pasta and bruschetta.
You need: 100 grams of leurd, 50 grams of grated Parmesan, 50 grams of ripe hazelnuts or pine nuts, extra virgin olive oil, lemon juice, salt and pepper.
Mix all the ingredients in the food processor until you get the desired consistency.
Pasta with leurd pesto
Prepare more leurd pesto to keep in a closed jar in the refrigerator. It will help you in the evenings when you return from work and do not have time to cook something. A portion of pasta with leurd pesto and a few cherry tomatoes can turn into a delicious dish.
You need: two handfuls of cooked wholemeal pasta al dente, 1-2 teaspoons of leurd pesto, 5-6 cherry tomatoes or sun-dried tomatoes in oil.
If you opt for cherry tomatoes, to get more flavor you can cut them in half and fry them for a few minutes in very little oil. Mix the pasta with the leurd pesto while they are hot, then add the soft and juicy cherry tomatoes. If you prefer, you can add a little fried bacon over the pasta, for extra flavor.
Omelette with leurd
To change the menu a bit and eat the seasonal greens, you can combine them with eggs for breakfast.
You need: a few leurd leaves, 3 eggs and any other vegetable (zucchini, peppers, mushrooms).
Depending on your preferences, you can include leurda in the omelet in combination with other vegetables. Leave the leurda and zucchini (pepper, mushrooms) to harden, then add the beaten eggs. Season with salt, pepper and add a little cheese (feta, parmesan, cheese).
Bread with leurd pesto and baked cheese
If you love melted cheese in combination with bread you should try this recipe. It is very simple to prepare and it is a real feast.
You need: a small sliced rye bread, leurd pesto and cheese slices.
The oven is preheated to 190 degrees Celsius. Place the cheese slices in the notches made in the bread, then spread the leurd pesto and put the bread in the oven until the cheese melts. You will get a delicious dish to everyone's taste.
Cream of leurd and potato soup
Leurda goes great in combination with potatoes to get a creamy and tasty soup.
You need: 2 tablespoons oil, 1 finely chopped onion, 600 grams of diced potatoes, 1 liter of water, 100 grams of leurd, 2 tablespoons of liquid cream for garnish, salt and pepper.
Fry the onion in oil, then add the potatoes and water. Leave it to boil until the potatoes are soft, then add the leurda. Turn off the heat and pass the soup with the blender. Season with salt, pepper and liquid cream.
Rice salad with fish (canned tuna and sardines)
Rice salad with fish (canned tuna and sardines) & # 8211 a recycling idea. Fasting recipe (fish release). I never throw away food left over from the day before. If we don't feel like it anymore (or it can't be heated anymore) I transform it, I recycle it in other ways. I also mentioned this with cold steak meat salads (see Caesar salad, avocado duck salad) & # 8211 I don't like the taste of reheated steak.
For this rice salad with fish I recycled peppers stuffed with rice (see recipe) because their heating would have led to the complete misfortune of the creamy rice in them and the excessive softening of the peppers (which I have intentionally left crispy since I cooked them).
You can use any plain rice or with vegetables remained from the previous day and kept cold.
Okay, I have peppers stuffed with rice and the sauce around them (from tomatoes and green onions). A kind of & # 8222pots & # 8221 organized. They stayed in the fridge overnight and here I am on the eve of the evening, arrived home from work and without anything ready for dinner. Let's see what I can do with these stuffed peppers. Raid through the pantry & # 8230. Here's a can of tuna and another of sardines. Hop if an avocado. I never miss red onions and salad (green, created or iceberg, arugula or baby spinach). That's it, I make assorted salad from everything I have. I also have some greens (dill) and a lemon. I don't add any more oil because I have enough (even too much) of the two canned fish.
Observation: if you start from scratch the rice will have to be boiled for 18-22 minutes in salted water (3 cups of water to 1 cup of rice). At the end, rinse it with cold water and drain it in a strainer. Bake the peppers and peel and seed.
A light and colorful salad came out. A kind of independent. It is also recommended during fasting.
If you don't like fish, you can replace it with pieces of cold steak (poultry, pork, beef) and rice can be cooked with mushrooms.
Baked salmon on a bed of vegetables
We need: salmon fillets
5 medium carrots
juice from 1 lemon & acircie
We will peel the vegetables. Then we will cut the carrots and zucchini in icing style. We will grease a yena tray with oil and the vegetables we will season. Separately, season the salmon with crushed coriander seeds, salt, pepper and lemon juice. We put the fish over the vegetables and cover them with aluminum foil. Leave them in the oven for 20 minutes, take the foil and leave them a little longer.
In a pot, boil the potatoes separately with salt. When they are ready, we serve them with fish with butter and dill. Good appetite!
Recipes from the monastery. Feta cheese, beneficial for supporting the immune system
Feta cheese is a Greek product with a protected designation of origin, which means that it can only be made under the name "feta" in certain areas of Greece. It is, more precisely, a type of telemea made from sheep's and goat's milk, which is distinguished by its special taste, but also by its beneficial effects on the human body.
The feta cheese has a slightly astringent taste, is devoid of holes and does not have a thick coating. Made according to the traditional recipe, this cheese is healthier than cow's milk. It is easier to digest, has a lower allergic potential and generates less inflammation in the body, which means that it is a better option for cow's milk. Its composition contains minerals and vitamins: phosphorus, calcium, magnesium, vitamin B2, proteins, carbohydrates, sodium, vitamins B6, B12, A, D, PP, selenium, etc.
One of the great benefits of feta cheese is its protection against cancer. It also helps to improve the immune system, protects the bones, improves the health of the intestines, due to its probiotic effect, prevents headaches, protects the eyes, treats anemia, etc.
Because it is rich in sodium and, in addition, contains saturated fats, feta cheese is recommended for occasional consumption, not daily. Feta cheese can be added to salads, sandwiches, appetizers, desserts, eaten as a topping, etc.
Tart with spinach and feta cheese
ingredients: a few slices of bread, 4 eggs, milk, butter, 150 g feta cheese, 100 g cheese, 100 g spinach, 4 tablespoons sour cream, a few slices of ham, green onions, pepper, cherry tomatoes.
Preparation: Beat an egg and mix with the milk, grease a sheet of tart with butter, then place the slices of bread, previously soaked in the egg with milk, then put a few pieces of butter on top. Saute the spinach with a tablespoon of butter and season, then sauté the green onions. On top of the slices of bread, alternately place the ham, spinach and feta cheese, and finally the cherry tomatoes. Beat 3 eggs with the cream, then place on top of the tart and grate the cheese. Put the tray in the oven for 20 minutes until slightly browned. Serve hot.
Parmesan cheese with feta cheese
ingredients: 1 kg peeled and sliced eggplant, 1 tablespoon grated salt, 150 ml olive oil, 1 large onion cleaned and finely chopped, 700 g fresh peeled and cut tomatoes, ground black pepper, 60 g flour, 30 g grated Parmesan, 350 g feta cheese, 2 tablespoons freshly chopped basil.
Preparation: Sprinkle salt over the eggplant slices and let the bitter juice come out. In a saucepan, put the onion to harden with a little olive oil, add the tomatoes, salt and pepper and simmer for 10-15 minutes, then set aside and add the basil. Heat the eggplant slices and drain the juice well. Place a layer of eggplant on the bottom of a round tray, sprinkle the Parmesan cheese, part of the feta cheese and part of the tomato sauce, then put another layer of eggplant, Parmesan cheese, tomato sauce and the rest of the cheese on top for decoration. . Place in the oven at 180 degrees for 30 minutes.
source: Nun Ecaterina Vicleanu, Ziarul Lumina
Cauliflower salad & # 8211 classic, simple and tasty recipes
Cauliflower salad is not only tasty, but also filling. There are a lot of recipes for cauliflower salad, but we chose the most delicious. You can find them in the rows below.
Cauliflower salad with smoked salmon
- 1 fresh cauliflower, salad dressing (to taste)
- 100 gr smoked salmon, 4 eggs
- 2 pickles, 1 bunch of green onions
- 1 tablespoon green dill, 1 tablespoon mayonnaise
- 2 tablespoons natural yogurt, ground black pepper (to taste)
Method of preparation:
We wash the cauliflower and divide it into small flowers. Cut the salmon and cucumber into small cubes. Boil hard-boiled eggs, then let them cool and peel them. Cut boiled eggs into cubes of the same size.
Mix the spices for the salad with the yogurt and mayonnaise. Add chopped green dill and mix.
In a large bowl, combine all the ingredients: cauliflower, salmon, cucumbers, eggs and salad dressing previously prepared. Season with ground black pepper to taste.
Mix the salad and serve in bowls. Sprinkle green onions cut into large pieces. Good appetite and increase cooking!
Cauliflower salad with green olives
- 1 medium-sized cauliflower (approx. 700 gr)
- 4 pickles, 3 eggs, 3 tomatoes
- 50 gr green olives, 1 bunch of green onions
- 1 tbsp dill, 1 tbsp ketchup
- 2 tablespoons mayonnaise, salt and pepper
Method of preparation:
Break the cauliflower into bunches, wash it and boil it in salted water until it becomes completely soft.
Boil the eggs so that they become hard. Then let them cool, peel them and cut them into cubes, not too small. We also cut the pickled cucumbers into cubes.
Cut the olives in half, and cut the tomatoes into cubes. Rinse the dill and green onions. Finely chop the greens.
Mix mayonnaise with ketchup, salt and freshly ground black pepper. Put in a large bowl cauliflower, eggs, olives, tomatoes, cucumbers, green onions, dill and the mixture of mayonnaise and ketchup.
Mix all ingredients well. The salad can be served immediately. Good appetite and increase cooking!
Cauliflower salad with rice pasta
- 1 cauliflower, 100 gr rice bean paste
- 1 box of corn, leeks
- 5-6 pickles, 4 eggs
- 4 tablespoons mayonnaise, salt and pepper
Method of preparation:
Break the cauliflower into bunches and boil it in salted water until soft. However, we are careful not to fall apart. After boiling the cauliflower, drain it and let it cool.
Boil the rice pasta in salted water. Drain them, then pour cold water over them. Boil hard-boiled eggs. Let them cool, then peel them.
We cut leeks, pickles and boiled eggs. Drain the corn from the brine.
Cut cold cauliflower into smaller pieces. Put in a bowl the cauliflower, rice pasta, corn, leeks, pickles, eggs, mayonnaise, salt and pepper. We mixed everything very well.
Put the salad in the fridge for at least an hour, then put it in bowls and serve. Good appetite and increase cooking!
Cauliflower salad with smoked bacon
- A few chicory leaves
- 1 medium-sized cauliflower, 200 gr smoked bacon
- 1 red onion, 1 green onion, salt and ground black pepper
- Olive oil
Method of preparation:
Rinse the cauliflower, then break it into bunches. Boil the cauliflower in salted water until soft. After we have boiled it enough, we take it out of the water and let it cool.
Cut the smoked bacon into cubes and fry it in a dry pan until lightly browned.
Peel an onion and cut it into thin slices.
Finely chop the green onion. Rinse the chicory leaves, dry them, then cut them into small pieces.
We then put them in a bowl. Add the bunches of cauliflower, red onion and green onion. Add fried bacon. Mix and season the salad with salt and pepper. Sprinkle with olive oil, then serve. Good appetite!