Vegan rice salad
A healthy salad with a variety of healthy vegetables and herbs, along with rice that you can have a hearty meal and wine when guests come.
3 serving
Within 999 minutes
랄리구라스
Ingredients
  • Rice
    260g
  • a sun-dried salt
    2spoon
  • Broccoli
    100g
  • basil
    10g
  • vegetable.
    20g
  • edible flower
    5g
  • bamboo shoot
    20g
  • Cucumber
    1/2ea
  • Avocado
    1/2ea
  • Shiitake mushroom
    100g
  • Lemon
    1ea
  • basil oil
    30ml
  • basil vinegar
    10ml
  • roasted salt
    1T
  • ground pepper
    1/2T
Cooking Steps
STEP 1/32
First, add sea salt to the water
STEP 2/32
When the water boils, wash it well and blanch the broccoli
STEP 3/32
Remove only as many broccoli as necessary before the water boils again.
STEP 4/32
To add more flavor to the rice, add basil vinegar
STEP 5/32
3kg of Gyeonggi rice, which was sponsored by applying for this rice cooking contest
STEP 6/32
Kawaji No. 1, which I applied to make salad gimbap last time.
I think Taste Dream with a firm and elastic texture would be better for this dish, but I don't have it, so I'll go with Kawaji No. 1.
STEP 7/32
I prepared 260g for 2 people, but it's more than 3 people in rice salad.
STEP 8/32
When the water boils, add Kawaji No. 1 rice.
STEP 9/32
The rice in the colander is different from each other and sprinkled with plenty of basil oil to add flavor.
STEP 10/32
Try the rice grains and add the lack of liver with roasted salt.
STEP 11/32
Mix it well.
STEP 12/32
Cut broccoli into bite-size pieces and cut bamboo shoots into bite-size pieces.
STEP 13/32
Season with roasted salt
STEP 14/32
It adds a little vegetarian seasoning to add flavor.
STEP 15/32
Add a little basil vinegar to make it taste fresh.
STEP 16/32
Cucumber is out, so cut about half the hard part and prepare it.
STEP 17/32
Mix broccoli and bamboo shoots together and order marinade.
STEP 18/32
I cut half of the avocado and prepared it
STEP 19/32
Prepare various Western special vegetables (freeze, endive, cheongchi prasta, ice queen, romaine...), herbs (holi basil, lime basil, cinnamon basil, pine apmint, hot lip sage, pear vinegar...) and shiitake mushrooms
STEP 20/32
Cut asparagus and shiitake mushrooms into bite-size pieces
STEP 21/32
When the pan is heated, put basil oil on it
STEP 22/32
Put shiitake mushrooms and asparagus on top and season slightly with roasted salt.
STEP 23/32
Grind the pepper and put it on top
STEP 24/32
Now that all the ingredients are ready, put the boiled rice on a wide salad plate
STEP 25/32
Finely place bitter chicory on top of rice and a little big lettuce to neutralize the bitter taste, and shred basil, hot lip sage, oregano, pineapple mint, pear vinegar, and Italian parsley.
STEP 26/32
Squeeze out half a lemon and sprinkle it
STEP 27/32
Sprinkle basil oil
STEP 28/32
The broccoli, bamboo shoots, and green thorns that I prepared are missing!
Add some more
STEP 29/32
Add asparagus and shiitake mushrooms and grind vegan cheese to add flavor and flavor
STEP 30/32
Now put the prepared edible flowers on top and add dill, rubyfrills, red sorrels, etc.
STEP 31/32
Lastly, I'll grind up a bit of vegan cheese and wrap it up!!
STEP 32/32
It's a rice salad that goes very well with wine.
The savory taste, moderate acidity, fruit scent such as pineapples, cherries, lime, and lemons from herbs, and the bitter taste that comes slowly after basil and pear scent are combined, so you don't know that you didn't add the prepared jujube tomatoes.
Bitter chicory, lettuce that neutralizes the bitter taste, sour sorrel, various fruit-scented herbs, basil and pear vinegar are harmonized It is important to harmonize lemon or basil vinegar with savory and flavorful basil oil and finally with three kinds of cheese that will season and enhance the flavor.
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