Rice Salad

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READY IN:
42mins
SERVES:
4
YIELD:
4 small salad bowls
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in a big pan on high flame.
  2. When heated, add all the chopped vegetables except coriander/parsley leaves.
  3. Sauté for 2-3 minutes on high flame.
  4. Add salt, black pepper powder, coriander powder, cumin powder and soy sauce.
  5. Turn off the heat.
  6. Allow the mixture to cool down at least to the room temperature.
  7. Take a big salad bowl.
  8. Put rice in the same.
  9. Add the cooled mixture.
  10. Add finely chopped coriander/parsley leaves.
  11. Add the lemon juice and mix thoroughly.
  12. Serve cold.
  13. You can decorate the same with lemon wedges, diced tomatoes and mixture of coarsely crushed salted peanuts and walnuts.

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