Rice and yogurt salad

What do you think if today we prepare a rich salad rice with yogurt dressing?

Yes, I know that it is not yet hot to prepare salads but my body already asks me to put aside the soups and stews to make way for summer recipes. And since the weather is crazy, so is my diet. So I combine, I prepare fresh dishes for noon and some soup or warm cream for the night.

I have to admit that with the salad rice I have a conflict. It is not something that I usually prepare and every time I do it it surprises me how good it is and I promise myself that I have to do it more often. But then I mess with risottos, which I love, or other types of preparations and I forget my own promises.

The secret to getting a successful salad is the basmati that when cooked it is very loose. So I advise you not to use short grain rice, arborio type or rice for paella, which will remain sticky and honeyed.

In the next salad I will try wild rice and I'll tell you, okay?

Rice and yogurt salad

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A delicious rice salad to beat the summer heat.

• Mayra Fernandez Joglar

• Recipe type: Rice dishes
• Rations: 1

• Preparation time: 9M
• Cooking time: 21M
• Total time: 30M

Ingredients

• 75g basmati rice
• 800 g of tap water
• 1 small carrot or ½ large
• 3 pickles in vinegar
• 1 dessert spoon of oregano
• ½ dessert spoon of chives
• 1 dessert spoon of parsley
• 1 natural yogurt
• 1 tablespoon of virgin olive oil
• 1 squirt of orange juice
• ¼ tablespoon grated orange peel
• Salt and pepper

Preparation

1. Put the water and salt in the glass, heat it for 10 minutes at 100º and speed 1.

2. After time, place the basket with the rice inside the glass. Program 10 minutes, 100º and speed 3.

3. While scraping, wash and grate the carrot. Cut the gherkins into small squares. Chop the chives and parsley.

4. At the end of the time, carefully remove the basket and cool the rice under running cold water. Leave for a few minutes so that the water drains well.

5. Rinse the glass a bit and add the yogurt, the juice, the orange peel and the oil. Mix for 20 seconds at speed 5. Remove to a bowl or sauce boat.

6. Place the drained rice in a bowl or salad bowl, add the carrot, the gherkins, the spices and a little freshly ground black pepper. Mix well so that all the ingredients are integrated.

7. Serve with the orange-scented yogurt dressing.

Notes

This recipe can be prepared in advance and stored in the refrigerator. But it is better if it is done separately, that is, do not mix the salad with the dressing until it is on the table since the rice would lose its light texture.[br][br]You can take it to work in an airtight container. And the dressing in any glass jar with a lid.

Equivalences with TM21