Recipe: Rice salad with fried vegetables
Rooftop gardening
September 16, 2011
I must admit that I do not dislike summer quick rice salads with pickles, but my partner hates them.
To find a compromise I create recipes that will appeal to both of us, like this vegetarian salad with cooked and raw vegetables... and also fried ones, maybe not among the healthiest ingredients, but definitely tasty.
Some ingredients come from my rooftop:
Ribbed (Cuore di Bue) Tomato: pink and sweet
Purple Beauty peppers: purple and very aromatic
Eggplant de Almagro: really sweet and tasty
Rice salad with fried vegetables
Ingredients
220g rice
80g peas
50g green beans
1 carrot
1 eggplant
2 zucchini
1/2 bell pepper
2 tomatoes
100g broccoli
Directions
Cut the carrot into sticks, green beans and broccoli into small pieces. Cook these vegetables with rice and peas.
Meanwhile, cut eggplant and zucchini into slices and fry them, then set aside.
Drain the rice with the vegetables, then season with fried eggplant and zucchini, raw and dice peppers and tomato and a few tablespoons of oil.
Serve at room temperature.
One year ago: Burger with chili sauce
Two years ago: Pickled green purslane
Three years ago: New potatoes with catnip
 This goes to Kahakai Kitchen who's hosting Souper Sundays (now Soup, Salad and Sammie Sundays).
This also goes to No Croutons Required.
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