75 g long grain rice
2 tbsp olive oil
2 tbsp white wine vinegar
25 g (1 oz) carrots
25 g (1 oz) peas
1 small green pepper
2-3 gherkins
chives
salt and pepper
2 tbsp olive oil
2 tbsp white wine vinegar
25 g (1 oz) carrots
25 g (1 oz) peas
1 small green pepper
2-3 gherkins
chives
salt and pepper
for the garnish
Watercress (salad cress) sprigs
method
1. Cook the rice in boiling salted water for 18-20 minutes.
2. Drain, and stir in the oil and vinegar while the rice is still hot.
3. Scrape and dice the carrots.
4. Cook with the peas in enough salted water to cover until tender; drain thoroughly.
5. Deseed the green pepper and chop the flesh finely.
6. Chop the gherkins and chives. Season well.
7. Mix all the ingredients together and pile on to a dish.
8. Garnish with watercress sprigs before serving.
2. Drain, and stir in the oil and vinegar while the rice is still hot.
3. Scrape and dice the carrots.
4. Cook with the peas in enough salted water to cover until tender; drain thoroughly.
5. Deseed the green pepper and chop the flesh finely.
6. Chop the gherkins and chives. Season well.
7. Mix all the ingredients together and pile on to a dish.
8. Garnish with watercress sprigs before serving.
rate this recipe
9.5
out of 10
2 users have helped to rate this recipe.
|
1 comments
| |||
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
