A
Andy & Shell
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South African Rice Salad
400g rice (2 cup) 875 ml boiling water (3 1/2 cup) 2 vegetable stock cubes 3 onions 1 clove garlic 1
medium green pepper 30 ml sunflower oil (2 Tbsp) 250 g mushrooms 1 large tomato 5 ml salt (1 tsp)
pinch of black pepper
Cook the rice in the boiling water to which the vegetable stock cubes have been added, until it is
soft but not mushy. Peel the onions and garlic and chop and cut into strips. Braise these vegetables
in the sunflower oil until soft. Wipe the mushrooms with a damp cloth. Cut up the mushrooms and Peel
the tomato and chop roughly. Add the mushrooms and tomato to the onion mixture and braise till just
done. Season with the salt and black pepper. Mix the vegetable mixture and the rice lightly together
with a large fork. Serve the rice salad hot.
Makes about 16 servings. RainbowNation.com
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400g rice (2 cup) 875 ml boiling water (3 1/2 cup) 2 vegetable stock cubes 3 onions 1 clove garlic 1
medium green pepper 30 ml sunflower oil (2 Tbsp) 250 g mushrooms 1 large tomato 5 ml salt (1 tsp)
pinch of black pepper
Cook the rice in the boiling water to which the vegetable stock cubes have been added, until it is
soft but not mushy. Peel the onions and garlic and chop and cut into strips. Braise these vegetables
in the sunflower oil until soft. Wipe the mushrooms with a damp cloth. Cut up the mushrooms and Peel
the tomato and chop roughly. Add the mushrooms and tomato to the onion mixture and braise till just
done. Season with the salt and black pepper. Mix the vegetable mixture and the rice lightly together
with a large fork. Serve the rice salad hot.
Makes about 16 servings. RainbowNation.com
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/