रेड बीन्स अँड ब्राउन राइस सलाद | Red Bean and Brown Rice Salad | Sanjeev Kapoor Khazana
This World Heart Day, we've got you a salad which is a powerhouse of nutrients to keep your heart happier. With a combination of avocados, walnuts and red beans combined with brown rice and finished with a flavourful dressing, this salad is pure bliss!
RED BEANS AND BROWN RICE SALAD
Ingredients
1 cup boiled red kidney beans
1½ cups Daawat Quick Cooking Brown Basmati Rice
Salt to taste
2 tsps mustard paste
1½ tsps dried mixed herbs
Salt to taste
Crushed black peppercorns to taste
1½ tbsps lemon juice
2 tbsps extra virgin olive oil
1 large avocado
½ medium red capsicum, seeded and cut into triangles
½ medium yellow capsicum, seeded and cut into triangles
½ medium green capsicum, seeded and cut into triangles
1 large carrot, peeled, cut into triangles and blanched
6-8 assorted cherry tomatoes, halved
½ cup boiled corn kernels
6-8 toasted walnuts, broken
2-3 tbsps assorted micro greens
Method
1. Take Daawat Quick Cooking Brown Basmati Rice in a bowl. Add sufficient water and wash for 2-3 times.
2. Add sufficient water and soak for 25-30 minutes. Drain the water.
3. Boil 5-6 cups water in a deep nonstick pan. Add salt, soaked rice and mix well. Cook for 15 minutes.
4. Drain the water and set the rice aside to cool down.
5. For the dressing, take mustard paste in a bowl. Add dried mixed herbs, salt, crushed black peppercorns, lemon juice and mix well. Add extra virgin olive oil and mix well.
6. Cut the avocado into 2 parts and remove the seeds. Further cut into small pieces and transfer in a bowl.
7. Add red capsicum, yellow capsicum, green capsicum, carrots, cherry tomatoes, corn kernels, toasted walnuts, red kidney beans, cooked rice and mix well.
8. Pour the prepared dressing over, add micro greens and mix.
9. Transfer into a serving plate and serve.
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BLACK BEAN AND RICE SALAD with CUMIN LIME VINAIGRETTE
Want a quick and easy make ahead summer side dish for picnics, potlucks and cookouts? This simple, homemade, healthy rice salad is it! Use brown rice (or white rice) canned black beans, tri-color peppers and a tangy cumin lime dressing to tie it all together. This healthy, gluten free, dairy free rice salad is a game changer.
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High Protein Spicy Turkish Chickpea Salad, Nohut Piyazi
Piyaz, usually a name for a salad with beans in Turkish cuisine, is adopted from the Persian word, (फ़ारसी) meaning onions. This version with the chickpeas is called “Nohut Piyazi”, meaning “Piyaz with Chickpeas”.
One of the best things about Nohut Piyazı is its versatility – you can use a variety of vegetables to suit your taste, and it's easy to adjust the recipe to make it spicier or milder. It's also perfect for a light lunch or dinner, or as a side dish to accompany grilled meats or fish.
Whether you're a vegan looking for new meal ideas or just want to try something new and delicious, you won't want to miss this easy and tasty Turkish dish. Give Nohut Piyazı a try and let me know what you think in the comments!
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???? WÜSTHOF CLASSIC IKON 8 Inch Chef’s Knife :
???? SHI BA ZI ZUO Chinese cleaver:
???? Food Safe Black Nitrile Gloves, Box of 100:
???? Flat Kebab Skewers:
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???? Turkish Kebab and Meat Knife 50 cm:
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Ingredients:
• 250 g chickpeas (soaked overnight and cooked)
• Olive oil, ¼ cup, 50 ml, extra 2 tbsp to fry the chickpeas
• 1 onion, thinly sliced into crescents
• 2 garlic cloves, chopped
• 1 red pepper, thinly sliced
• 2 sun dried tomatoes, finely sliced
• 2 tsp paprika powder
• 1/2 tsp ground cumin
• 1/2 tsp chili / red pepper flakes (pul biber)
• 1 tsp ground sumac
• 2 tbsp freshly squeezed lemon juice
• 1 cup chopped parsley
• 5 - 6 leaves fresh basil
• 2 tsp salt or to taste
Instructions:
1. Soak the chickpeas overnight, drain and cook in simmering water for 1.5 hours until soft
2. Drain and set aside. Alternatively use canned cooked chickpeas
3. In a pan, heat up 2 tbsp oil or olive oil and add the chickpeas.
4. Add 1 tsp salt and 2 tsp paprika, stir and cook for 5 minutes until chickpeas are red and fragrant.
5. Set aside the chickpeas, scrape all the spices from the pan.
6. Chop the onions, garlic, red pepper and the sun dried tomatoes and set aside
7. Heat the olive oil in a pan over medium heat, add the onions and garlic,
8. Stir and cook for 3 - 4 minutes until the onions are slightly soft and the garlics are fragrant
9. Add the chopped red peppers, dried tomatoes and 1/2 tsp salt. Stir and cook for 2 minutes.
10. Turn off the heat, let it cool down and add ½ tsp cumin, ½ tsp chili flakes, 1 tsp sumac
11. Add the mixture over the chickpeas together
12. Mix to combine the spices with the ingredients.
13. Finely chop the parsley and fresh basil and add into the bowl
14. Squeeze 2 tbsp of lemon juice and add into the ingredients.
15. Gently mix the ingredients to combine without bruising the herbs.
16. Serve in a bowl and enjoy with flatbread as a main or serve as a salad / side dish
*Disclosure: Some of the links above are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.
Rice & Bean salad
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Spicy Black Bean and Rice Salad | Vegetarian Recipes | Allrecipes.com
Get the top-rated recipe for Herbed Rice and Spicy Black Bean Salad at
Watch how to make a fresh, light, and healthy black bean salad that can be either a side or main course. Simply toss cooked rice and black beans with seasonings. It's a great choice for warm summer evenings.
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Mexican Rice Salad Recipe - Rice Salad - Super Easy Healthy & Vegan - How to make rice salad
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Mexican Rice Salad Recipe - Rice Salad - Super Easy Healthy & Vegan
Mexican Rice Salad Recipe - Super Easy Healthy & Vegan
So simple this salad, its called Mexican because of the vegetables and spices used. We are using white rice (a little left over) but go ahead and use black, wild or brown. The veg selection again is up to you, we have gone for onion, cilantro, celery, bell peppers, red beans, corn, cucumber and tomatoes. A little olive oil and lime juice a touch of paprika, cumin, oregano and chilli. Enjoy
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Mexican cuisine is a style of food which is primarily a fusion of indigenous Mesoamerican cooking with European, especially Spanish, cooking developed after the Spanish conquest of the Aztec Empire. The basic staples remain the native corn, beans and chili peppers but the Europeans introduced a large number of other foods, the most important of which were meat from domesticated animals (beef, pork, chicken, goat and sheep), dairy products (especially cheese) and various herbs and spices.
While the Spanish initially tried to superimpose their diet on the country, this was not possible and eventually the foods and cooking techniques began to be mixed, especially in colonial era convents. Over the centuries, this resulted in various regional cuisines, based on local conditions such as those in the north, Oaxaca, Veracruz and the Yucatan Peninsula. Mexican cuisine is highly tied to the culture, social structure and its popular traditions, the most important example of which is the use of mole for special occasions and holidays, particularly in the South region of the country. For this reason and others, Mexican cuisine was added by UNESCO to its list of the world’s intangible cultural heritage.
Mexican cuisine is complex, as complex as any of the great cuisines in the world such as those of China, France and Turkey. It is created mostly with ingredients native to Mexico as well as those brought over by the Spanish conquistadors, with some new influences since then. Native ingredients include tomatoes, squashes, avocados, cocoa and vanilla, as well as ingredients not generally used in other cuisines such as various edible flowers, vegetables such as huauzontle and papaloquelite or small criollo avocados, whose skin is edible. European contributions include pork, chicken, beef, cheese, various herbs and spices and some fruits. Tropical fruits such as guava, prickly pear, sapote, mangoes, bananas, pineapple and cherimoya (custard apple) are popular, especially in the center and south of the country.It has been debated how much Mexican food is still indigenous and how much is European. However, the basis of the diet is still corn and beans with chili pepper as a seasoning as they are complimentary foods.
Despite the introduction of wheat and rice to Mexico, the basic starch remains corn in almost all areas of the country. While it is eaten fresh, most corn is dried, treated with lime and ground into a dough. This dough is used fresh and fermented to make a wide variety of dishes from drinks (atole, pozol, etc.) to tamales, to sopes and much more. However, the most common way to eat corn in Mexico is in the form of a tortilla, which accompanies almost every dish in Mexico. Tortillas are made of corn in most of the country but other versions exist such as wheat in the north or plantain, yuca and wild greens in Oaxaca.