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Receta South American Rice And Bean Salad
by Global Cookbook

South American Rice And Bean Salad
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  Raciónes: 6

Ingredientes

  • 1 med Onion, peeled and quartered
  • 4 med Cloves garlic, peeled
  • 2 Tbsp. Extra virgin olive oil, divided
  • 1 1/3 c. Vegetable broth, divided
  • 1/2 c. White rice
  • 1 x 15-ounce can pinto beans,
  •     Liquid removed, rinsed and liquid removed
  •     Again
  • 1 lrg Ripe tomato, seeded and
  •     Diced in 1/2-inch cubes
  • 1 x Rib celery, chopped
  • 4 Tbsp. Lime juice
  • 1 tsp Dry oregano
  • 1 tsp Cumin seeds
  • 1/2 tsp Paprika
  • 1/8 tsp Cayenne pepper
  • 1/4 tsp Salt
  • 1/4 c. Finely minced cilantro

Direcciones

  1. Put the onion and garlic into a small roasting pan and drizzle with 1 Tbsp. extra virgin olive oil. Cook in a preheated 350-degree oven till golden, about 30 min. Stir occasionally. Remove from the oven and cold.
  2. Cut the stem ends from the onions and throw away. Chop the onions coarsely.
  3. Set the garlic aside for the dressing.
  4. Combine 1 c. broth and the rice in a small saucepan. Bring to a boil, stirring well. Cover and reduce the heat to low. Cook 15 min, or possibly till the rice has absorbed the broth and is tender. Transfer to a bowl.
  5. Add in the roasted onions, pinto beans, tomato and celery to the rice.
  6. In a small saucepan, boil the remaining vegetable broth down to 3 Tbsp..
  7. Puree the roasted garlic in a food processor. Add in the reduced broth, lime juice, oregano, cumin seeds, paprika, cayenne, salt and 1 Tbsp. extra virgin olive oil. Process till combined and pour over the salad. Add in the cilantro and mix well. Chill; bring the salad to room temperature before serving.