Cuban Weeknight Rice and Herb Salad with Yogurt Dressing

이 레시피 정보

This salad borrows the bright herb-and-citrus finish common in Cuban cooking - cilantro, lime, garlic - and applies it to a cold rice salad, a practical way to use up leftover white rice from another meal. A garlicky yogurt dressing stands in for a heavier mayonnaise-based dressing, keeping things light while still creamy enough to coat every grain. The trick to a good grain salad is texture contrast: the rice should be cold and separate, not clumped, and the vegetables should stay crisp rather than wilted, which means adding the dressing and delicate herbs only right before serving.

재료

서브 4

• 3 cups흰 쌀밥(cold)
• 0.5 cup플레인 요구르트
• 2 tbsp올리브 오일
• 2 tbsp라임 주스
• 2 cloves마늘(강판에 간)
• 1오이(깍둑썰기한)
• 1토마토(seeded and diced)
• 0.25 cup붉은 양파(잘게 깍둑썰기한)
• 0.5 cupcilantro(다진 것)
• 0.25 cup신선한 민트(다진 것)
• 1 tsp좋은 바다 소금

조리법

1. 1

   드레싱을 만들어 보세요

   Whisk together yogurt, olive oil, lime juice, garlic and salt in a small bowl until smooth.

2. 2

   밥을 휘휘 저어준다

   Break up cold rice with a fork so the grains separate; if it's very clumped, run it briefly under a fork or your fingers to loosen.

3. 3

   야채를 합친다

   In a large bowl, toss the rice with cucumber, tomato and red onion.

4. 4

   Dress and finish

   Pour the yogurt dressing over the salad and toss to coat. Fold in cilantro and mint right before serving.

   Add the herbs at the very end - tossed in early, they wilt and turn the salad an unappetizing dull green.

변형

• •

  Daha Doyurucu bir ana yemek Salatası için pişmiş kıyılmış tavuk o karides ekleyin。

• •

  イオ・ノン・セイ・ケッロ・チェ・фуァゼル・кон・ラ・カロツァ。

• •

  Ekstra Protein et Leben em Pirincin、um Ihre Gesundheit zu Veressern。

저장

Refrigerate undressed components separately up to 3 days; once dressed, the salad is best eaten within a few hours as the rice absorbs the dressing and softens.

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