Salads

Salad with Rice and Mushrooms


Ingredients for Salad with Rice and Mushrooms

  1. Long grain rice 1 cup
  2. Canned green peas 1 can
  3. Fresh champignon mushrooms 200 grams
  4. Hard cheese 100 grams
  5. 67% fat mayonnaise to taste
  6. Salt to taste
  7. Ground black pepper to taste
  8. Bulgarian red pepper medium size 1 piece
  9. Pitted olives to taste
  10. Canned pineapples 2-3 ringlets
  • Main Ingredients Mushrooms, Rice

Inventory:

Sieve or colander, Cooker, Tablespoon, Measuring cup, Medium pan with a lid, Kitchen gloves, Cutting board, Small pan with a lid, Plate - 5 pieces, Knife, Medium grater, Saucer, Medium bowl, Salad bowl, Skimmer, Can opener

Making a salad with rice and mushrooms:

Step 1: prepare the pic.


Pour rice into a medium pan and fill it with purified water so that the liquid completely covers the cereal. Wash rice with clean hands. After - drain the water and repeat the procedure first. And so on until the water is completely transparent. Then we refill the container with plain water. The proportions of rice and water should be 1 to 2 respectively.

We put the pan on medium heat. When the water boils, make a small fire, cover the container with a lid and cook the cereal for 15-20 minutesuntil the liquid has completely evaporated, and the rice itself becomes friable.

Turn off the burner, and pour the rice into a sieve or in a colander so that the remaining moisture comes out. We leave it in this state until it cools down to room temperature.

Step 2: prepare the champignons.


Wash the mushrooms under running water and put on a cutting board. Using a knife, we cut off the coarse legs and damage on the mushroom caps. Then grind them into small pieces and transfer to a free plate.

Pour ordinary water into a small pot and put on medium heat. When the liquid boils, salt it and, using a tablespoon, mix everything well. We make the fire less than average and carefully spread the mushroom pieces into the pan. Again, mix everything with improvised inventory and cook for 10-15 minutes under the cover. Then we turn off the burner, and we put the champignons with a slotted spoon on a free plate and set aside to cool to room temperature.

Step 3: prepare hard cheese.


Using a medium grater, grate hard cheese on a cutting board. Then we shift the cheese chips into a free plate. Attention: You can use any hard cheese to make a salad. For example, it can be Kostroma, Russian, Adyghe and even Eden cheese with a sweetish flavor.

Step 4: prepare bell peppers.


We wash the bell pepper under running water and put it on a cutting board. Using a knife, remove the tail and seeds. Again, slightly wash the vegetable from the remnants of the seeds and cut into small squares. Shake the finely chopped vegetable in a clean plate.

Step 5: prepare the olives.


We put the olives on a cutting board and, using a knife, grind it into small pieces. If desired, olives can be cut into circles. The resulting pieces are transferred to a free plate.

Step 6: prepare the pineapples.


We lay out the pineapple rings on a cutting board and use a knife to cut into small pieces. After - shredded fruit is transferred to a clean plate.

Step 7: prepare the green peas.


Using a can opener, open a can of canned peas. Holding the lid, drain the liquid in which it was stored and set the vegetable aside.

Step 8: prepare a salad with rice and mushrooms.


In a medium bowl, lay out such ingredients as boiled rice, mushrooms, canned peas, pineapples, chopped bell pepper, olives and cheese chips. Water everything with a small amount of mayonnaise, sprinkle with salt to taste and, using a tablespoon, gently mix until a homogeneous mass is formed. Immediately after that we transfer the dish to the salad bowl and can serve it to the table.

Step 9: serve the salad with rice and mushrooms.


The salad with rice and mushrooms is not only very tasty, but also quite satisfying, so it can be served as a main course for lunch or dinner, or on the festive table. Despite the simplicity of the ingredients, the salad is very beautiful and appetizing. And for an exclusive serving, the dish can be laid out in a bowl of pineapple skin, pre-cleansing the fruit of the pulp. It turns out very beautiful and exotic.
Good appetite!

Recipe Tips:

- Before serving, salad with rice and mushrooms can be decorated with finely chopped parsley and dill.

- At will, the salad can be seasoned not only with mayonnaise, but also with olive oil.

- In addition to the ingredients indicated in the recipe, in the salad you can add slices of tomatoes, chopped Crimean onions and even garlic.

- For the preparation of salad, it is best to use Basmati rice, as it turns out friable after cooking.