Crab salad is one of the most popular. It does not require large expenditures, either financial or time. It can be easily and quickly prepared as on festive table and for the usual family dinner... Very often boiled rice is put in this salad. There are two ways to cook rice for crab salad.

How to choose rice for crab salad?

The best variety rice for such a salad will be long-grain. Round rice is not suitable for crab salad because it produces a lot of starch during cooking. Rice, when cooked, is sticky and sticky. And for such a salad, the rice should be crumbly so that each grain is separated from each other. This crab salad rice is easy to mix with the rest of this salad. Another good option can be parboiled rice. This rice is distinguished by very good friability when cooked.

How to cook rice for crab salad - recipe number 1

1. This recipe for boiling rice for crab salad can also be called a soaking method. You need to cook two parts water for one part of rice. Rinse the rice very thoroughly in several waters. Rinse until the water is as clear as possible. This will provide more crunchiness for the crab salad rice in the cooked rice.
2. Put rice for crab salad in prepared saucepan, add water and put on fire. On the high fire bring rice to a boil. Once it boils, close the pan tightly with a lid and make the heat as low as possible.
3. The time it takes to cook rice for crab salad in this way is different for different varieties rice. Usual long grain rice will absorb all the water in about 15 minutes, and steamed rice will take more time, about 20 - 25 minutes.
4. It is best to open the pot as little as possible when cooking the rice for the crab salad. This will make it possible to save steam. As soon as the rice is cooked, turn off the heat and, putting a towel under the lid, cover the pan. So the rice should stand for about 20 minutes. This method of cooking will allow the rice to preserve all the nutrients as much as possible.

How to cook rice for crab salad - recipe number 2

To save time, crab salad rice can be boiled.

1. To do this, rinse the cereals thoroughly and put in a saucepan, pour large quantity water. Boil the contents of the saucepan and cook, uncovered, until tender.
2. When the rice for the crab salad becomes soft, it must be thrown into a colander and rinsed well with boiling water. To cool rice quickly, you can rinse it right away. cold water.
3. This rice will be very good in crab salad.

Salad "Snowdrifts"

Despite the presence of mayonnaise, the salad is not greasy or heavy on the stomach.
2 chicken thigh sprinkle curry without skin and add a little salt.
Fry until tender in a little vegetable oil.
At the end, pour in half a glass of dry red wine and stew until the resulting sauce is almost completely evaporated.
Cool, cut into small pieces, stir with the sauce remaining after frying.
Boil 1/2 cup round rice in 2 cups of water to make a messy porridge.
Cool and add a little salt.
Cook large carrots, peel, rub on a coarse grater.
Peel the sweet apple, rub it over the carrots. Spray lemon juice.
Put a layer of rice on a flat dish.
Chicken with juice on it.
Top layer of carrots with apple.
Smooth it out to get a flat salad surface.
Coat with a thin layer of mayonnaise on all sides.
Boil 3 hard-boiled eggs, peel them, cut them in half.
We take out the yolks, grind with 1/2 tsp. ready-made mustard, a clove of garlic, 1 tsp. mayonnaise, add a little salt.
Stuff the halves of the eggs with this paste and put them on the surface of the salad.
Slightly grease with mayonnaise.
We rub on the smallest grater 100 g of hard spicy cheese and sprinkle, like snow, the whole salad and "snowdrifts" of stuffed eggs.

Ingredients
1.5 kg of meat (lamb, pork or beef)
1 kg of rice (ideally a devzira variety)
600 g carrots
500 g onions
1 tbsp cumin
1 tbsp barberry
1/2 tablespoon turmeric
1 head of garlic
ground red pepper
ground black pepper
salt
vegetable oil
Recipe

There are a lot of recipes for cooking pilaf!
I propose a recipe that is very loved in our family. This is how my dad prepares pilaf.
The pilaf turns out to be fragrant, crumbly, juicy.
I find it difficult to say exactly how many portions are obtained, but it turns out a lot.
It is eaten quickly.
Pilaf can be served with vegetable salad, or coarsely chopped tomatoes with onions.

Cut the onion into strips.

Cut the meat into small pieces.

Cut the carrots into cubes.

Fry the onion in a large amount of vegetable oil (about 150 ml) until golden brown.

Add meat, fry.

Add carrots, simmer for 5-7 minutes (do not cover with a lid.)

Add cumin, barberry, turmeric, salt, pepper, mix.

Pour water so that it covers the meat.
Cover, simmer for 35-40 minutes, over medium heat.

Rinse the rice 5-6 times in cold water.

Then add rice (DO NOT mix with meat!), Flatten.

Gently pour in hot or warm water so that it covers 2 cm of the rice.
Salt a little.
Cover with a lid and cook until the rice has absorbed the water.

Then put the garlic in the middle, press it into the rice.
Make holes with a wooden stick (do not stir the rice and meat) for the steam to escape.
Cook covered until tender (about 20-25 minutes).
Then mix everything and serve.

Shrimp rolls
You will need:
Rice for sushi (Japanese, round grain) -200 g
Rice vinegar-20 ml
Nori seaweed (large leaves) - 2 pcs.
Salmon-60 g
Royal shrimps-6 pcs.
Green algae-50 g
Cucumbers-30 g

Rinse a glass of special rice suitable for sushi several times, transfer to a saucepan, add a small piece of kombu seaweed and pour water at a rate of 1: 1-1.2. Place the pan on medium fire, bring the rice to a boil, remove the kombu, reduce heat, and cook the rice for about 20 minutes without removing the lid. Then let the rice stand for about fifteen minutes, transfer it to a bowl and season with rice vinegar mixed with salt and sugar (or a prepared seasoning based on rice vinegar).

As soon as the rice has cooled slightly, we begin to prepare the rolls. Take a nori sheet, but not in its entirety, but about two-thirds. Leftover algae can be used for gunkans, for example. While wetting your hands, spread the rice in an even layer, leaving a few centimeters of nori for gluing the roll. Do not press down on the rice, it will be compressed when the roll is being rolled.

Spread some wasabi paste over rice and lay out a few salmon slices for sushi.

Then - a few shrimps, boiled on bamboo skewers and toothpicks. When cleaning shrimp from the shell, do not forget to remove the intestines.

Chuka is spicy salad seaweed, served as a separate dish with gomadare sesame sauce. It is also used to make gunkan sushi or maki sushi (rolls). Chuka goes well with shrimp and salmon!

A couple of cucumber slices will add freshness and crunch to the roll.

Start rolling up the roll by lifting the edge of the makisu and joining the nori where the rice-free strip begins.

Press down on the filling so that there are no voids inside, and glue the roll. Pressing evenly on the mat, make the roll square (triangular or round, as you like). Press the ends lightly to prevent the rice or filling from sticking out.
Transfer the roll to a cutting board, moisten the blade of a knife and cut the roll in half.
If you have calculated correctly the amount of filling, rice and the length of nori, then the place of its gluing should not be visible on the cut of the roll. If you put less fillings, then you get a "snail" (extra rotations of nori), and if you put more, then you are unlikely to be able to glue the roll.
For the convenience of subsequent eating, it is better to cut futomaki into eight rather than six pieces. Remember to wet the knife to make neater cuts.

Use the remaining shrimp and fish to make another thick roll. Place the roll on a plate and serve with the soy sauce, ginger and wasabi.

Salad "Vitamin wintering" - cabbage-rice 2 cups of rice, boil until half cooked, drain the water. Grate 2 kg of courgettes on a coarse grater, 1 kg of tomatoes cut into slices, 1 kg of carrots on a coarse grater, 1 kg of onion cut into rings, 1 kg of sweet pepper cut into strips, 1 pod of hot pepper and 2 medium heads of garlic, chop. Add 4 tbsp. salt (sprinkle flush with the edges), 6 tbsp. sugar, 1 tbsp. sunflower oil... Mix everything and put on fire and cook for 20-25 minutes, then add rice, boil the salad for another 10 minutes, at the end of cooking add 1 tsp. vinegar essence... Then hot salad with vegetables and rice, it is laid out in prepared jars, rolled up and wrapped up until it cools completely.

Cabbage diet
The cabbage diet is also very popular: it was invented at the end of the 20th century for quick recovery in the postoperative period. There are several types of cabbage diet, we will tell you about the simplest and most useful.

The diet is designed for 10 days and allows you to lose up to 10 kg. The main dish in the diet for this period is cabbage in any form. For breakfast, lunch and dinner, you should eat cabbage salad made from chopped cabbage, carrots, onions and seasoned with olive oil and lemon juice: salt and sugar, as well as any other spices, are excluded.

TO cabbage salad for breakfast, you can eat a hard-boiled egg. And for lunch - as an addition - boiled lean fish or chicken breast... For dinner, you can boil another 100 g of veal.

During the day, it is allowed to drink herbal infusions, black and green tea without sugar, but coffee should be excluded.

Cabbage can be stewed or cooked on its basis vegetable soup no potatoes, rice or salt. To do this, just add chopped carrots to the cabbage, bell pepper, celery and various greens, pour the vegetables with water and cook over low heat for 30 minutes.

Cantonese rice water (粥)

Chuk - Chinese rice water, is something in between rice porridge and soup, and is popular in many Asian countries. If rice broth is prepared only in water, then most often it is served with various additives. But also, during the preparation of the broth itself, you can use additional ingredients such as meat, fish and spices. Despite the different cooking methods, chuk always looks like a thick porridge or rice soup from highly cooked rice, which has been cooked for a long time in a large amount of water.

For the Chinese, chuk is a kind of analogue of a medicinal soup. Unleavened chuk, without meat and spices, is often eaten for stomach disorders, colds, viral diseases and flu. Also, such a decoction is quite indicated for gastritis and other diseases of the stomach and intestines.

One of the popular, Cantonese versions of chuk, is cooked with pork ribs or bones, with leftover meat and peanuts.

Main Ingredients:
o Pork ribs- 400 g
o Rice - 1 1/2 cups
o Water - 14 glasses
o Peanuts - 2 handfuls
o Ginger - 20 g
o Coarse salt - 2 handfuls
o Salt to taste
o Monosodium glutamate - to taste
o White pepper - to taste

Possible additives:
o Green onions
o Cilantro
o Soy sauce
o Salted eggs
o Chili sauce
o Sesame oil
o Onion oil
o Centenary eggs
o Pickled Sichuan Cabbage
o Lettuce
o Gluten
o Fish balls
etc.

Cooking method:
Soak the peanuts in salted water for 10-15 minutes, then peel them.
Cut the ribs into small cubes. Cover with coarse salt and leave for 20 minutes. Then rinse thoroughly with water.
Boil the ribs in boiling water for 15 minutes. Then, drain the water, rinse the ribs thoroughly and put in a large saucepan.
Add water, bring to a boil and put in a small piece of ginger and peeled peanuts, cook over medium heat for 25-30 minutes. During this time, about 2 glasses of water should boil away.
Rinse rice under running water 3-4 times, and soak in water for 20 minutes. Then put in a colander and shake off the water.
When the broth is done, turn the flame up to the highest and place the rice in the saucepan.
Cook, stirring occasionally, until the soup comes to a simmer, then reduce the heat to simmer and simmer for 1 hour (or until tender).
Stir the rice periodically, and stir constantly 15 minutes until ready.
Rice should be boiled until almost homogeneous.
When the chuk is ready, turn off the heat, add spices to taste and stir thoroughly.
Soup can be served with all sorts of additives, or, just like that.

Rice with chicken Gomoku Gohan

Ingredients:
Sushi rice - 3 cups
Chicken broth (dasha broth) - 3 cups
Chicken fillet - 150/200 gr.
Grated ginger root - 1 h / l
Sake (optional) - 2 tbsp / l
Sugar - 1 tbsp / l
Soy sauce - 2 tbsp / l
Shiitake mushrooms (or champignons) - 5 pcs.
Carrots - 1 pc.
Seasoning herbs or parsley - 2 tbsp / l
Lettuce leaves - to decorate the dish

Peel and grate the carrots. Separate the mushroom caps from the legs, wash and cut into thin strips. Cut the chicken fillet into small pieces.
Now take a deep frying pan and pour 1 tablespoon of sake and soy sauce into it. Then add the ginger and sugar as indicated in the recipe. Fry the chicken in the resulting mixture. When the chicken is done, drain the remaining sauce in the pan into a separate bowl.
V chicken bouillon(dasha broth) add a quarter of the sauce remaining after frying the chicken. Now we rinse the rice, put it in a saucepan and add the ingredients: a little soy sauce, chicken broth seasoned with sauce, finely chopped carrots and mushrooms. Cover the rice with a lid and put on high heat until boiling. When it boils, make the heat low and cook for another 13 minutes.
When the rice is ready, let it sit for 15 minutes. After that, mix Gomoku Gohan with chicken and put on plates. You can add some red caviar to the dish.

Lazy sushi bowl, or your favorite salad roll

Ingredients

Rice (for Japanese cuisine, but Kuban is also suitable) - 1/4 stack.
water - 1/2 stack.
cucumber - 1/2 pc.
avocado - 1/2 pc.
boiled and peeled large shrimps - 1/2 stack.
rice or other light vinegar - 2 tsp
cane sugar - 1 tsp
salt - 1 pinch
sesame seeds - to taste
soy sauce for serving - to taste

Cooking method
Boil water, add rice and cook for 15 minutes under a lid over low heat.
Remove from heat, but leave under the lid for another 5 minutes.
Mix the vinegar with sugar and salt, if not stirred, heat it up. Stir in rice, set aside.
We clean the avocado. Cut the avocado and cucumber into cubes, cut the shrimps into pieces of the same size.
Mix with rice and immediately place on portioned plates.
We leave until everything has completely cooled down (you can put it in the refrigerator for a short time). Sprinkle with sesame seeds
Serve with chopsticks, as the rice is already sticky and it is very convenient to eat it. And with soy sauce, which everyone will flavor the dish with during the meal.

Shish kebab in turkish

Ingredients: 1 kg of lamb,
200 g bacon,
6-7 onions
4-5 tomatoes,
5-6 cloves of garlic,
60 g / fat for roasting
salt, pepper, vinegar,
2 tbsp. spoons of coarsely chopped parsley,
2 cups rice
60 g fat
2 tbsp. tablespoons of tomato puree.

Preparation:

Wash the meat, peel off the films, cut off excess fat and cut 28-32 round slices with a diameter of about 4 ohms. Finely chop the garlic, chop the onion (4-5 pieces) into even thin circles. Salt the meat slices, sprinkle with chopped garlic, ground allspice and black pepper, then sprinkle with vinegar. Put the cooked meat in a bowl in layers, put onions, cover and leave for 2-3 hours. Cooking rice. Measure the rice, rinse in cold water, boil water (2 times the volume of rice), put rice, onion fried in fat, tomato, salt, cook over low heat until the rice absorbs all the liquid. Cut a rectangular piece of bacon about 4 cm wide into 24-28 thin slices. Cut the tomatoes into slices. Prepare 4 skewers about 30 mm thick, about 15 cm long. String the lamb slices on the skewer, alternating with slices of bacon. On each skewer, put also 2-3 slices of tomato and the same amount of onions. Fry the kebab in a skillet in overheated fat until formed golden brown(the meat should remain pink inside). Put a layer of rice on a heated dish, put a shish kebab on it, without removing the meat from the skewers, and pour over the fat left over from frying. Sprinkle with coarsely chopped parsley. Serve separately the french fries and green salad with the kebab.

Bonito Maki

Ingredients:

Rice vinegar

Kombu (seaweed)

Tuna shavings

Salmon fillets

Masago caviar

Avocado

Salmon skin

Nori seaweed

Cooking rolls in pictures - Stage 1

Let's start step-by-step cooking rolls with rice. One glass of sushi round grain rice should be rinsed with cold water and put into a saucepan. Then add water in a ratio of 0.5 cups of rice to 1 cup of water. We put on fire and add a small piece of kombu to it. When the rice comes to a boil, reduce heat and simmer for another 15 minutes. Cook the rice with the lid closed and do not stir. Leave the cooked rice for another 20 minutes. When the rice is ready, season it with rice vinegar and add salt and sugar (or buy a ready-made rice seasoning).

Cooking rolls in pictures - Stage 2

If you have not yet fully mastered the technology of rolling rolls, watch one of the video tutorials on our website in the section from “Video” or read the material “How to roll rolls”.
We take the mat for rolls and tighten it cling film... Put one sheet of nori seaweed on the surface of the makis and then spread the rice. To prevent the rice from sticking to your hands, cook the rolls by soaking your hands in cold water. When the rice is completely spread over the surface of the seaweed, turn the nori so that the rice is at the bottom.

Cooking rolls in pictures - Stage 3

Now we need the salmon skin, which you should have after cutting the fish. You can also purchase dried salmon skins and tuna flakes at specialty sushi stores. Before using the tuna chips in rolls, they must first be fried in a pan so that they dry out a little.
We start to prepare the roll. First, grease the nori leaf with rice with wasabi sauce. Then lay out the filling: masago, salmon fillet, avocado pieces, salmon skin. We wrap the roll. Dip the finished roll in tuna shavings and cut into 6-8 pieces.

Cooking rolls in pictures - Step 4

Put the finished pieces of the rolls on a plate and decorate with wasabi sauce and ginger. You can also use lettuce and vegetable slices to decorate your meal. The dish can be served at the table!

You can find many other recipes on the Sushi Shop website Japanese dishes: rolls with mussels, rice with chicken, sushi recipe and much more.

8 vegetable salads for the winter!

BEAN AND EGGPLANT STARTER

Lightly boil 2 kg eggplant, then cut into cubes and fry on vegetable oil.
1 kg. chop and sauté onions.
1 kg of carrots, coarsely grated and fry.
2 kg bell pepper, chop.
Soak 3 cups of beans for a day in water, then boil
Mix everything, add: 3 tablespoons of salt - no top, 10 tablespoons of sugar - no top, 100 g of vinegar-9%, 3.5 liters of tomato. Cook for 25 minutes, stirring occasionally. Hot put into jars and roll up.
HOMEMADE SALAD

1.5 kg. pepper (red and green) bulgarian
2.5 kg. tomato
0.5 kg. Luke
1.0 kg carrots
3 tablespoons of salt
200 gr. Sahara
1 teaspoon vinegar essence
300 gr. vegetable oil

Cut everything. Grate carrots for korean carrots... Stir everything neatly and put on little fire... After boiling, cook for no more than 10 minutes and roll up in sterilized jars. Wrap in a blanket until it cools completely.

RICE SALAD WITH EGGPLANTS

3 kg tomato
1 kg eggplant
1 kg of onion
1 kg of carrots
1 kg of bell pepper (preferably red)
2-3 heads of garlic
1 tbsp of acetic acid essence (diluted in 0.5 tbsp of water)
rice - 1 cup.

Instructions: Boil the rice until half cooked, fry vegetables (except tomatoes) separately in sunflower oil. Make a tomato from a tomato (twist the tomatoes in a meat grinder). Then combine everything .. Season with pepper and salt to taste, simmer for 20 minutes, add vinegar, simmer for 5 minutes, garlic at the end. Arrange hot and roll up.
CUCUMBER SALAD WITH ONION

3 kg of cucumbers (cut into thin slices),
700 gr onions (in rings),
100 grams of dill (chop)
3 tsp sand,
2 tbsp salt,
240 grams of vinegar
1 cup vegetable oil. Instructions:

Mix everything and let stand for 20 minutes, so that the cucumbers give juice. Put everything in jars along with the juice. Sterilize for 12-20 minutes. Roll up. From a serving, about 8 half-liter cans are obtained.
SALAD GENEROUS SUMMER

For 5-5.5 liters: 2 kg of courgettes or eggplants,
1.5 kg of tomatoes,
1 kg of onion
25 bell peppers,
0.5 tbsp sugar
50 ml vinegar
4 tablespoons of salt without top,
1 tbsp of sunflower oil. Instructions: Zucchini cut into cubes, tomatoes into wedges, onions into rings, peppers into strips. Put the vegetables in a saucepan, add all other products. Bring to a boil and cook for 20 minutes. Arrange in banks and roll up.

SALAD "SEA HOLIDAY". Despite the fact that the salad is expensive for the price, it is worth it. Salad " Sea holiday"will appeal to people who love protein foods and seafood (especially men). By the way, this salad is a very strong aphrodisiac, as it contains a large number of seafood. It is suitable not only for the holidays, but also for romantic dinner and "nights of love".

To prepare the Sea Festival Salad you will need:

Bank of red caviar - 1pc.
unpeeled shrimp - 500g.
frozen squids - 500-600g.
crab sticks-200g
egg white - 5 pcs.
lemon juice
mayonnaise or white yogurt, sour cream (to taste)
greens and salt to taste.

Cooking method:

1. Boil the shrimps and peel them (If the shrimps are large, then you can cut them into 2 or 4 pieces. I did not cut the shrimps.)

2. Boil the squid. After boiling, I usually cook for 8-10 minutes. Do not overcook the squid, otherwise they will be tough and lose their flavor.

3. Cut the crab sticks into small cubes.

4. Cook the eggs, separate the protein from them and cut it into small pieces.

5. Open a can of red caviar and add to the salad.

6. Mix all the ingredients, add mayonnaise or any other dressing to taste.

I dressed the Sea Festival salad with white yogurt and sprinkled with black pepper. It turned out very tasty! By the way, the next day, when the salad was infused, it turned out to be even tastier. Therefore, it is best to prepare this salad in advance.
If you like spicy food, then peel a small head of fresh onions and chop them into a salad. You can add black ground pepper.
But don't overdo it with herbs and herbs. Very odorous greens can discourage the "sea scent and flavor"
For large, economical portions, I also recommend boiling and adding some rice to the salad. This will not change the taste of the salad, but the portion of the salad will increase.
But in general, if you cook strictly according to the recipe, you get an exquisite sea ​​dish very strongly saturated with the "scent of the sea".

Products required for "Crab Corn Salad"
Crab sticks (as without them) - 420 grams
Egg (chicken) - 5pcs
Rice - a third of a glass
Corn (canned) - 1 can
Cheese - 200-300 grams
Garlic - 3-4 teeth.
Mayonnaise - 250-300 grams
Pepper, salt - to your taste
Crab salad with corn. Cooking method:
Defrost crab sticks (if necessary). We take out from the package and cut into small cubes.
We put the pan on fire, pour water and boil the eggs to make them hard boiled. Let them cool down (you can rinse in cold water until cool). Mode with their cubes.
Rub the cheese on a coarse grater.
Rinse the rice well until the water is clear and boil until tender, so that the rice is a little hard on the inside.
Pour all prepared ingredients (crab, sticks, eggs, cheese, corn and rice) into a large bowl. Squeeze the garlic through the garlic and mix well.
Add mayonnaise, pepper and salt to your taste. Everything.

So our crab salad with corn is ready. Can be served on the table.

Chicken a la King

Ingredients:
Chicken breast 500 g
Bell pepper (green) 1 pc.
Bulb onion 1 pc.
Mushrooms 500 g
Butter 80 g
Flour 1 tbsp.
Chicken broth 1 tbsp
Milk 150 ml
Salt 1 chips.
Ground black pepper 1 chips.
Seasoning for chicken 1 tsp.
Egg yolk 2 pcs.

Boil chicken fillet, cool and cut into cubes.
Cut in small pieces Green pepper, onions and mushrooms.
Melt butter in a saucepan over medium heat and sauté onions, peppers and mushrooms in it to soften.
Remove from heat and add flour, stir.
While stirring, add the broth little by little.
Add milk, stir.
Return to the stove and bring to a boil, stirring constantly. Reduce heat, add salt, pepper and seasoning, stir.
Add chicken fillet, mix. Cook for about 10 minutes to warm up the meat.
Beat the egg yolks in a bowl. Add some hot sauce from the saucepan, stir and pour into the saucepan. Cook for a couple of minutes (do not boil!) Serve with rice and salad.

Rice and tuna salad Ingredients: (4-6 servings) 200 gr. rice 200 gr. canned tuna 100 gr. pitted green olives 100 gr. canned cucumbers 3 tomatoes 3 eggs 1 small onion 100 ml. olive oil 2 tbsp. l. vinegar lemon salt Salad with rice is simply irreplaceable in the summer heat, it is tasty and nutritious, and most importantly - cold, it can be served as an independent dish as the first one. Cook rice in a large amount of salted water, add a little lemon juice to the water. While the rice is cooked finely cut hard boiled eggs canned cucumbers, olives and fresh tomatoes... If the peel of the tomatoes is harsh, then the tomatoes should be dipped in boiling water for one minute, and then remove the peel. Finely chop the onion. Separate the canned tuna from the seeds and slightly chop. Set aside and prepare the fill. Pour olive oil, vinegar into a blender glass, add salt and mix thoroughly in a blender. By this time the rice should be cooked. Rinse the rice with cold water and carefully mix all the ingredients. Salt. Put the salad on a large dish or in separate vases. Top with pouring, garnish with parsley or cherry tomatoes. Serve chilled salad with rice.

Rice and Fruit Salad Ingredients:

(4-6 servings)

200 gr. rice
2 pineapple rings
2 bananas
2 apples
100 g smoked meat
50 gr. raisins
50 gr. shelled walnut
olive oil
1 lemon
salt
sugar
Treat yourself to this original salad with rice and exotic fruits... Nuts and overseas fruits will fill your body with vitamins, and rice will keep your figure in great shape.

Peel the apples and cut into cubes. Bananas are best cut into half rings. Then we take two cups of pineapple. If it is fresh pineapple, then remove the dense core. Grind.
Cut the smoked meat into cubes.
Fry the apples in a little olive oil. When they become soft, add raisins and smoked meat there. Fry lightly. Pineapple and bananas are added last. Squeeze out the lemon juice, fry for a couple of minutes and remove from heat.
Cook rice in plenty of water. Salt the water beforehand, add a little lemon juice. Put the finished rice in a colander and rinse in cold water.
Mix all ingredients carefully. We taste it. You may need to add a little salt or sugar.
Put the salad with rice in portioned bowls. Sprinkle on top walnuts, decorate with a slice of kiwi, a candied cherry, etc.
This exquisite vitamin salad made of rice is served slightly chilled.
According to WMJ.ru, in pursuit of the ideal weight, women very often resort to unbalanced diets, thereby sacrificing the most valuable thing - their skin and their hair. To avoid such a mistake, food should be varied, and a salad with rice, nuts and fruits is the best fit for this purpose.

SALAD "CALIFORNIA ROLL"

A cup of cooked rice.
Pieces of 20 boiled shrimps.
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SALAD "CALIFORNIA ROLL"

A cup of cooked rice.
Pieces of 20 boiled shrimps.
One cucumber.
One avocado.
One sheet of nori.
Pickled ginger.
Soy sauce (50 g)
Rice vinegar (50 g)
Sesame seeds.
Wasabi.

Cut the avocado into small cubes, chop the cucumbers into strips (squeeze lightly), cut the shrimp and ginger. We mix all the ingredients.

For dressing, mix soy sauce with vinegar and add wasabi to taste. Pour the dressing over the salad and garnish with sesame seeds and small nori pieces.

Penguin salad

Ingredients:
-1 ban. canned pink salmon,
-1 onion,
-100 g of cooked rice,
-150 g of hard cheese
-5 eggs, olives and Bell pepper for decoration,
-mayonnaise

Preparation:
1. Finely chop the onions.
2. Grate hard cheese on a fine grater.
3. Boil the eggs hard-boiled, cool and peel, separate the yolks from the whites.
4. Canned pink salmon squeeze out excess liquid, put on a salad dish.
5. Top with chopped onions and brush with mayonnaise - this will be the first layer of salad. 6. Next, lay out the boiled rice, brush with mayonnaise - 2 layer of salad. 3rd layer - finely grated yolks, mayonnaise. 4th layer - grated hard cheese, mayonnaise.
7. 5 layer of "Penguin" salad - squirrels grated on a fine grater.
8. Garnish with olives and bell peppers in the shape of a penguin.

Recipe components
canned cod liver - 1 ()

Cod liver salad with rice

Recipe components
canned cod liver - 1 can
rice - 180 g
tomatoes - 3-4 pcs.
onions - 200 g
boiled egg - 3 pcs.
green peas - 100 g
pickled cucumbers - 3 pcs.
leaf salad - 60 g
parsley or dill - for decoration
salt
ground pepper - to taste

How to prepare a dish
Rice is boiled until tender, then thrown into a colander and allowed to drain off the water. Cool. Cut onions and tomatoes into thin rings, lettuce into strips, cucumbers into slices. Finely chop cod eggs and liver, add green pea, rice and chopped vegetables. Season with salt, ground pepper, chopped herbs, pouring from canned food, mix gently. The salad is stacked in a salad bowl. Decorate with slices of tomatoes and eggs, lettuce.

GRAINS OF TRUTH, GRANULES YOU DIDN'T KNOW ABOUT.

Of course, you eat oatmeal, rice and buckwheat. What about little-known groats? Everything is worth trying - you will surely like some of them.

It is made from hard varieties wheat: grains are peeled, soaked and crushed. At the same time, there is less starch in them, but all valuable substances are preserved: amino acids, B vitamins, iron, phosphorus and magnesium. Bulgur strengthens the nervous system, helps to lower blood sugar and break down fats.

WHAT TO DO WITH HIM. Cold salads, soups, meatballs, stuffed vegetables and just cook for a side dish.

In fact, it is a mixture of semolina and wheat flour... There are not many vitamins in couscous, but it has a low glycemic index, which means that it gives a feeling of fullness for a long time and is suitable for everyone who monitors weight.

WHAT TO DO WITH HIM. An ideal quick snack: couscous takes 5-7 minutes to cook and goes well with any food - vegetables, meat, spices and dried fruits.

This sesame and pepper-flavored South American cereal is very high in protein (15-18%), as well as iron, calcium, magnesium and phosphorus. It contains 3 times more fiber than wheat. Plus the essential amino acids lysine and methionine, which are not found in other cereals, and squalene, which has anti-inflammatory properties.

WHAT TO DO WITH HIM. Porridge, casseroles, puddings. And amaranth can also be germinated - sprouts are even healthier than cereals.

BLACK TIBETAN RICE

A spoonful of this rice has more antioxidants (anthocyanins and vitamin E) than a spoonful of blueberries. If you eat few fruits and berries, you should cook this rice at least twice a week. Plus, it is very rich in protein.

WHAT TO DO WITH HIM. Cook and simmer. Black rice has a subtle nutty flavor that makes it a completely self-sufficient dish.

FLAX-SEED

A treasure trove of vitamin E and essential fatty acids omega-3 and omega-6 plus a whole bunch of minerals and valuable bioactive compounds. And a lot, a lot of fiber! Flaxseed is extremely beneficial for immunity, skin health, gastrointestinal tract, and has anti-inflammatory properties.

WHAT TO DO WITH HIM. Flaxseed porridge - in stores healthy eating you can buy both whole seed and crushed with a variety of additives. It can also be added to baked goods and salads.

Useful Tips on the kitchen.

To make the rice white and not stick together after cooking, you need to add 0.5 teaspoon of lemon juice to the water.
- Withered greens can be freshened by putting them in cold water slightly acidified with vinegar for an hour. - If washed greens are tightly wrapped in foil and put in the freezer, they will be fresh for 2-3 months. Moreover, unlike dried or salted, it will not change its smell and taste at all.
- Bitterness at fresh cucumbers will disappear if you clean them and hold them in salted water.
- Do not defrost frozen vegetables before cooking, but dip them directly into boiling water, so they will be tastier and better preserve vitamins.
- Season salads and vinaigrettes with sour cream or mayonnaise just before serving, as vitamins are better preserved in them.
- Vegetables for salad (except for beets and carrots) are recommended to be boiled in salted water, it is better to undercook them than to overcook them and pour cold water over them immediately after boiling: this way they will be easier to clean.
- A few drops of freshly squeezed lemon juice makes frozen fruits and vegetables fresh and juicy.
- Potatoes for salad should be boiled in water with a little vinegar - in this case, it will not darken.
- Sauerkraut it is better to store at temperatures from +1 to +4 degrees C and the brine should cover it by a few centimeters. You can put the cabbage in glass jars and pour vegetable oil on top of 2 fingers, this will save the cabbage until the end of spring.
- Boiled potatoes it will be tastier if you add 2-3 cloves of garlic to the water, Bay leaf or a little dill.
- Ready-made pancakes will not cool down if the plate, where they are put directly from the pan, is kept in a saucepan with boiling water.
- If you add to potato cutlets some tea soda - they will become more magnificent.
- It is not recommended to mix warm foods with cold ones when preparing a salad, such a salad quickly deteriorates.
- To cook vegetables, put them in boiling water to preserve more vitamins.
- Tomato in an open jar will not grow moldy if you sprinkle it with salt on top and cover it with a layer of vegetable oil.
- Old potatoes are not boiled in their skins, but only peeled. To make it tastier, put 2-3 cloves of garlic and a bay leaf in the input, and add a little vinegar or milk to the water in which it is cooked, then the potatoes will not darken.
- So that the milk boils faster, does not burn and lasts longer, put a piece of sugar on the bottom of the pan.
- Soup during cooking will not run away from the pan if you grease its edges.
- Yeast dough will be soft, fluffy and airy if cooled down immediately before baking. boiled potatoes, grated on a fine grater (2-3 potatoes per 1 kg of flour).
- You can't store spinach for a long time, it loses the vitamins it contains. Store it in the refrigerator for no more than two days.
- To keep eggs fresh for longer, store them with the pointed end down.

How to cook loose rice in a saucepan for a side dish and salads, how to cook pilaf so that the rice is crumbly - these questions are often asked by novice housewives. In this article, we will reveal the secrets of how to properly cook rice so that it is crumbly and in no case sticks together into an unappetizing, sticky lump.

Rules for cooking friable rice

Boiling loose rice is easy - if you follow the recipe below:

Rice - 1 glass;
· Water - 1.5 cups;
· Salt - to taste (about 1/2 tsp).

In order to understand how to cook rice so that it is crumbly, and please your household with its excellent taste, we give step-by-step instructions:


1. First of all, rinse the rice grits under cold running water. The liquid should be drained until it becomes completely transparent. As a rule, 6-10 times is enough. If you hurry up and do not completely rinse the cereals, then the probability of getting sticky rice increases several times.

2. Transfer pure rice to a colander and leave it for a while. Your task is to wait until the water is completely drained, and the cereal dries up a little.

3. Take a container convenient for cooking, put the rice groats into it, fill it with the required amount of water and add the indicated amount of salt.

4. Many housewives are interested in the question of how rice is cooked so that it is crumbly by professional chefs. In fact, the secret is simple. At the beginning of cooking, the pan should be put on high heat, but as soon as the water boils, the heat should be reduced to almost a minimum, and the pan must be covered with a lid.

5. Timed 20 minutes. This time is enough for the cereal to cook. An important point: it is strongly not recommended to leave the container without a lid during cooking, as well as stir the cereals. After the specified period, turn off the heat and leave the rice to infuse for 15 minutes. During this time, he will have time to absorb the remaining liquid.

6. After the designated time has passed, take a fork and walk it a little over the finished dish, separating the sticky grains. You will see from your own experience what a beautiful and crumbly dish it turned out to be.

And here's how you can quickly and easily saut rice on sushi:

Crab salad is one of the most popular. It does not require large expenditures, either financial or time. It can be easily and quickly prepared both for a festive table and for an ordinary family dinner. Very often boiled rice is put in this salad. There are two ways to cook rice for crab salad.

How to choose rice for crab salad?

The best type of rice for such a salad would be long grain. Round rice is not suitable for crab salad because it produces a lot of starch during cooking. Rice, when cooked, is sticky and sticky. And for such a salad, the rice should be crumbly so that each grain is separated from each other. This crab salad rice is easy to mix with the rest of this salad. Parboiled rice is another good option. This rice is distinguished by very good friability when cooked.

Cooking options for rice in crab salad

How to cook rice for crab salad using the soak method - recipe

1. This recipe for boiling rice for crab salad can also be called a soaking method. You need to cook two parts water for one part of rice. Rinse the rice very thoroughly in several waters. Rinse until the water is as clear as possible. This will provide more crunchiness for the crab salad rice in the cooked rice.
2. Put rice for crab salad in prepared saucepan, add water and put on fire. Bring rice to a boil over high heat. Once it boils, close the pan tightly with a lid and make the heat as low as possible.
3. The time it takes to cook the crab salad rice this way is different for different types of rice. Regular long-grain rice will absorb all the water in 15 minutes, while parboiled rice will take more time, about 20 to 25 minutes.
4. It is best to open the pot as little as possible when cooking the rice for the crab salad. This will make it possible to save steam. As soon as the rice is cooked, turn off the heat and, putting a towel under the lid, cover the pan. So the rice should stand for about 20 minutes. This method of cooking will allow the rice to preserve all the nutrients as much as possible.

How to Boil Rice for Crab Salad by Boiling - Recipe

To save time, crab salad rice can be boiled.

1. To do this, rinse the cereals thoroughly and put in a saucepan, pour plenty of water. Boil the contents of the saucepan and cook, uncovered, until tender.
2. When the rice for the crab salad becomes soft, it must be thrown into a colander and rinsed well with boiling water. To cool the rice quickly, it can be rinsed immediately with cold water.
3. This rice will be very good in crab salad.

Cereals are often added to any meal as they make food more satisfying. You can often find recipes for rice salads: it goes well with a variety of meats, poultry, vegetables, fish, seafood, some even like fruits. As a last resort, a simple mixture of fried onions and carrots will help out, complementing the taste of salad with rice.

How to make rice salad

There are many versions ofhow to cook rice salad ... It can be served daily or serve as a party table, a work bite, or a nutritious family breakfast. Cooking it is elementary: boil the cereal, chop the rest of the ingredients of the dish, combine them with rice, season.

However, you need to cook cereals carefully so as not to spoil the taste. ready meal... There are two options: either pour the cereal into boiling water flavored with vegetable oil, or immediately heat the cereal and water so that the water gradually boils away, leaving only crumbly rice grains. When boiling, you can add a bouillon cube of the taste that suits you according to the recipe.

How to cook rice

Not all housewives knowhow to cook rice for salad... The cereal should be crumbly and not look like a sticky mass. The standard step-by-step algorithm looks like this:

1. Rinse the white cereal thoroughly with cold water. It is better to do this several times (until the water becomes clear).
2. Pour water into a saucepan, add salt, pour in rice (liquid to cereal ratio 2: 1).
3. After boiling, reduce heat to low. Cook for twenty minutes.
4. Then turn off the hotplate (do not open the lid!).
5. Leave the groats on the stove for 15 minutes.
6. Cool the rice, add a tablespoon of olive oil. If you use steamed, it will cook for at least half an hour, and brown will cook for 40-60 minutes.

Rice salad recipe

If you need to quickly and tasty feed your guests or family, then you should learn at least onerecipe for making salad with rice... An appetizer with this cereal product has many interpretations: you can add vegetables (onions, cucumbers, tomatoes), herbs, meat, mushrooms, fish and seafood (pollock, pink salmon, saury, salmon, shrimps, crabs). If you have very little time and food in the fridge, put in a bowl all that is left from yesterday's dinner, season with spices and season with mayonnaise.

Crab

Popular festive rice withalat with crab sticks- nutritious, appetizing, simple snack... Boiled food provides him with nourishment. chicken eggs and cereals, and cucumber, corn and greens make the salad fresh and aromatic. Crab sticks can be replaced with crab meat, this will make it even tastier. If you can afford more expensive dish, use crayfish tails or shrimp.

Ingredients :

• crab sticks - 250 grams;
• cucumber - 2 pieces;
• boiled rice- 1 glass;
• eggs - 2 pcs.;
• red onion - 1 head;
• mayonnaise - 2 tbsp. spoons;
• salt, herbs.

Cooking method:

1. Rice is boiled and cooled.
2. Hard-boiled eggs are cut into cubes.
3. The cucumber is peeled, cut into strips, crab sticks - into cubes.
4. The onion is finely chopped, the greens too.
5. The corn is reclined in a colander.
6. All products are combined in one bowl, seasoned with mayonnaise, salted, mixed thoroughly.

For the winter

A snack with healthy cereals is often harvested for future use. For example, ricesalad for the winter with vegetables- this is a delicious, bright preservation that even a novice cook can make. Classical winter recipe consists of bell peppers, carrots, tomatoes, onions. Hearty, juicy winter harvesting can be added to soups or used as a side dish.

Ingredients :

• rice - 3 tbsp.;
• fresh tomatoes - 4 kilos;
• lettuce pepper (colorful) - 1 kg;
• onions - 1 kg;
• sugar - 200 g;
• salt - 2 tbsp. l .;
• carrots - 1 kg;
• vegetable oil - 1 tbsp.;
• Apple vinegar- ½ glass.

Cooking method:

1. The skin is removed from the tomatoes, then they are crushed using a meat grinder or blender until smooth.
2. Carrots are grated on a coarse grater, bell peppers and onions are cut into cubes.
3. The groats are filled with water, it is infused for an hour.
4. Vegetables are fried in oil. After that, water is poured into them (one third of the glass). Stir, simmer for 20 minutes.
5. Tomato mass, sugar, salt are laid with vegetables. The ingredients are stewed for another 20 minutes.
6. Falls asleep rice groats... The workpiece is cooked for half an hour. Vinegar is added 10 minutes before cooking.
7. It remains to arrange the dish in the jars, roll up, cool, putting it upside down.

Mimosa

The next delicious recipe isMimosa salad with rice and canned food... This dish has long been popular, because it is easy, quick to make, great for daily menu or holidays. The classic version of Mimosa uses potatoes, but many gourmets have successfully replaced it with white round rice. It is recommended to take red fish (for example, canned pink salmon), but you can choose sprats or sardines.

Ingredients :

• cereal product - 100 g;
• sprats - 1 bank;
• eggs - 4 pcs.;
• onion - head;
• mayonnaise - 200 g;
• greens for decoration;
• salt.

Cooking method:

1. Rice groats, eggs are pre-boiled.
2. The onion is finely chopped.
3. The fish is laid out in a deep salad bowl, kneaded.
4. The white is separated from the yolk. Both parts of the egg must be grated.
5. It is laid out in layers: sprats, then onions, protein, cereals, yolk. Each layer must be smeared with mayonnaise.
6. Decorate with sprigs of greenery (as in the photo). Chill the Mimosa for an hour before serving.

With canned fish

The next cooking option also includes fish (saury or sardines). This ricesalad with canned fish­ turns out spicy, unusual, very tasty. "Secret" components mouth-watering snack are cheese and pickled onions. If you use pre-cooked ingredients, then you can collect the treat in a few minutes.

Ingredients :

• eggs - 3 pcs.;
• onions - head;
• hard cheese - 150 grams;
• boiled rice - 2 tbsp.;
• mayonnaise - 2 tbsp. l .;
• sardines - 1 can;
• vinegar - 3 tbsp. l .;
• spices.

Cooking method:

1. The fish is laid out in a deep plate, kneaded with a fork (along with butter).
2. Eggs are peeled, cut into cubes.
3. The cheese is grated.
4. The products are combined in one bowl.
5. Finely chop the onion, pour marinade water + vinegar (1: 1). Infused for 20 minutes. After it you need to throw it in a colander, wait until the liquid drains.
6. The onion is added to the rest of the ingredients.
7. The dish is dressed with mayonnaise, salted, peppered, mixed.

With tuna

Hearty with alat with canned tuna and rice- an unusual nutritious snack that helps out many hungry students and bachelors, and can also make life easier for tired housewives. However, you can serve such a dish for a holiday, especially if you decorate it beautifully (as in the photo) and choose an unusual dressing: for example, with garlic, mustard and lemon juice. If you add canned tuna oil, you get an even more savory dish.

Ingredients :

• rice groats - 150 grams;
• tuna (canned food) - 300 g;
• tomatoes - 2 pieces;
• mayonnaise - 1 tbsp. a spoon;
• salad pepper - 1 pc.;
• lemon juice - 2 tbsp. spoons;
• garlic - 1 slice;
• mustard - 1 tsp;
• olive oil - 1 tsp;
• salt, ground white pepper.

Cooking method:

1. The cooked cereal is cooled down.
2. The fish is removed from the jar, laid out in a deep plate, divided into pieces. If you use canned food with oil, you do not need to drain it (useful for refueling).
3. Bell peppers are cut into half rings, onions - into rings, tomatoes are divided into 4 parts.
4. Dressing is done: combine lemon juice, oil, salt, pepper, mustard, chopped garlic and mayonnaise. Mix everything well.
5. The components of the dish are poured with the resulting mass, mixed. After that, the snack is infused for half an hour in the refrigerator.

With squid

Delicious ricesquid salad with eggwill help to successfully diversify holiday menu however it can be prepared for a regular lunch or dinner. The recipe uses frozen squid carcasses, and it is better to buy gutted in advance, so as not to fiddle around, removing films and entrails.

Ingredients :

• white rice - ½ cup;
• squid - 400 grams;
• eggs - 4 pcs.;
• onion - 2 heads;
• mayonnaise, sour cream - 2 tbsp. l .;
• salt pepper.

Cooking method:

1. Immerse frozen squid in boiling water and cook for 3-5 minutes. Then rinse with cold water, so that later it is easy to remove the films.
2. Cut into cubes.
3. Boil rice groats, rinse, dry.
4. Cut the eggs into large pieces, the onion into thin half rings.
5. Mix sour cream with mayonnaise, add salt, pepper, your favorite spices. Season the rice salad and chill for half an hour.

With cod liver

Cod liver is very useful, contains a large amount of vitamins. Therefore, the exquisite fishcod liver salad with ricetraditionally enjoys success in quality festive dish, and as a daily meal. The appetizer turns out to be very satisfying, tasty, just cooked. To speed up the process, it is better to boil the cereals and eggs in advance.

Ingredients :

• boiled rice - 1 tbsp.;
• carrots - 1 pc.;
• eggs - 2 pcs.;
• cod liver - one can;
• red onion - head;
• parsley leaves;
• mayonnaise - 1 tsp;
• salt.

Cooking method:

1. Rice groats are boiled and cooled.
2. Eggs, onions are finely chopped, boiled carrots are cut into cubes.
3. Cod liver laid out on a paper towel to drain the fat a little. Warm up with a fork.
4. The components are combined, seasoned with mayonnaise, mixed. The appetizer is garnished with parsley.

With corn

Original warm ricecorn saladwill pleasantly surprise the guests. Chili pepper will add piquancy to the dish, and an exotic unusual taste will arise thanks to the avocado, fresh cucumber, corn. A mixture of olive oil and lemon juice is used as a dressing. You can decorate the appetizer with herbs, diversify with your favorite spices or seasonings.

Ingredients :

• rice groats - 1 tbsp.;
• canned corn - ½ cans;
• avocado and cucumber - 1 pc each;
• lemon juice - ¼ glass;
• salad pepper - 1 piece;
• olive oil - 4 tbsp. l .;
• green onion feathers, parsley;
• chili pepper, salt to taste.

Cooking method:

1. Rice groats are boiled. Washed and cooled.
2. In a deep container, mix oil (leave 1 tablespoon), lemon juice, chopped parsley.
3. In the remaining vegetable oil, chopped chili and bell peppers are fried, after a couple of minutes, the corn, thrown into a colander, is added.
4. Warm Vegetable mix connects with rice.
5. Cucumber, avocado are cut into squares, added to the rest of the products.
6. The salad is seasoned, salted, mixed.

With shrimps

If you want to cook a quick and tasty cold seafood dish, thenshrimp salad with ricewill be an excellent choice. The snack has become popular due to its lightness, satiety and delicate taste... It is recommended to add fresh tomatoes and canned corn to it, cucumbers are also suitable. If you are using canned shrimp in brine, try adding white beans.

Ingredients :

• shrimp - 400 g;
• round rice groats - ½ cup;
• canned corn- jar;
• tomatoes - 3 pieces;
• fresh dill - 1 bunch;
• mayonnaise - 2 tbsp. l .;
• lemon juice, salt, pepper - to taste.

Cooking method:

1. The groats are boiled.
2. The shrimps are placed in boiling water, boiled for 5 minutes, and then reclined in a colander.
3. The liquid is drained from the corn.
4. Onions and tomatoes are chopped into small cubes, dill is finely chopped with a knife.
5. Mayonnaise combines with pepper, salt, lemon juice. The products are laid out in one dish, refueled and mixed thoroughly.

With Chiken

Another unusual recipe – rice salad with chicken,to which is added Korean carrot(it is better homemade) and mushrooms (fried or pickled). A spicy, aromatic dish is quickly prepared, it turns out to be very tasty. V classic version used by smoked chicken, however, if desired, it can be replaced with boiled or baked fillets.

Ingredients :

• half a glass of cereals;
• smoked chicken - 300 g;
• Korean carrots - 200 g;
• pickled champignons - 150 grams;
• mayonnaise - 2 tbsp. spoons;
• salt pepper.

Cooking method:

1. The smoked fillet is cut into large pieces.
2. The meat is mixed with boiled, cooled rice.
3. Add mushrooms, cut into slices, spicy carrots.
4. The ingredients of the dish are seasoned with mayonnaise and salted.
5. Everything is mixed, cooled.

According to experienced chefs, it is better to give preference to the following types of cereals for preparing snacks:

1. Arborio. A medium-grained variety that is grown in Italy. In the process of impregnating salads, it absorbs the tastes and smells of the remaining components.
2. Indica. One of the popular long-shaped varieties. This type of cereal does not stick together, does not boil down during cooking.
3. Basmati. A variety of rice with a unique aromatic, specific flavor. Ideal for seafood and fish dishes.

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