Sea salad with rice is a very useful, low-calorie and hearty dish, which is perfect for any occasion: a celebration, a daily dinner or even a dietary table!
Sea Cocktail salad with rice
Ingredients:
- olives - 300 g;
- sea cocktail - 300 g;
- rice - 150 g;
- lemon - 1 piece;
- bulb - 1 piece;
- vinegar - 3 tbsp. spoons;
- egg quail - for decoration;
- olive oil - 3 tbsp. spoons;
- greenery.
Preparation
The bulb is cleaned, shredded in half rings, marinated in vinegar and left for 20-30 minutes. In a saucepan pour water, bring to a boil and throw a sea cocktail. Add a little lemon juice and exactly 1 minute after boiling remove the dishes from the fire. Cover it with a lid and leave to infuse for 15 minutes. Then we broth the broth, and cool the seafood.
In another saucepan, pour 1.5 glasses of water and, as soon as the water boils, pour a well-washed rice, a little podsalivaem water and boil it until cooked. Then we cool, and in the meantime we cook hard-boiled quail eggs, rinse them with cold water and clean. Now mix rice, pickled onion and "sea cocktail", add olives, season with olive oil and lemon juice. If necessary, add a dish, lay out a sea salad with olives and rice portioned, decorated with shrimps, lemon slices and quail eggs.
"Starfish" salad with rice
Ingredients:
- rice - 100 g;
- crab sticks - 200 g;
- cheese - 100 g;
- egg - 2 pieces;
- apples - 1 piece;
- olives;
- mayonnaise;
- parsley.
Preparation
Rice and eggs pre-boil separately. Then clean the eggs and cut into small cubes. Apples crushed, or rubbed on teuroechke together with cheese. Finely chop the greens of parsley. Now we combine rice, apples, eggs, cheese and fresh herbs in a deep bowl, season with mayonnaise and mix thoroughly. After that, shift the ready salad on a flat plate, giving it the shape of a star. Crab sticks cut into thin slices diagonally and stacked on top of a uniform layer. We decorate the dish with olives and put on the refrigerator for 10-15 minutes.
Salad with sea kale and rice
Ingredients:
- boiled eggs - 2 pieces;
- vegetable oil - 5 tbsp. spoons;
- rice - 160 g;
- bulb - 1 piece;
- Bulgarian sweet pepper - 1 piece;
- sea canned cabbage - 150 g;
- spice.
Preparation
Sea canned cabbage finely chopped, combine with crushed cubes eggs, sweet Bulgarian pepper, onion and boiled rice. Salt salad to taste, fill with vegetable oil, mix and spread out the slide on the dish.