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Rock And Rose Salad Recipe

Ingredients

2 tablespoons white rice

1 cup brown rice

1 1/2 tablespoons vegetable oil

3/4 cup dried sliced carrots

3/4 cup chickpeas

3/4 cup crushed blueberries

2 3/4 cups shredded Cheddar cheese

1/2 cup chopped celery

Directions

Heat oil in a large skillet over medium heat. Add rice in unslaked, water-packed dish so it is completely submerged. Place it in cold water and keep warm while preparing vegetables and rice. As rice absorbs oil, scrub the dish, for oil may become trapped. Reduce heat to low and cook for 5 minutes, stirring frequently. Transfer rice into a medium bowl. Stir with vegetable oil from skillet; this will help absorb residual oil.

To the rice add carrots, chickpeas and crushed blueberries. Continue stirring until well coated, replace pan.

Press celery mixture evenly into ramekins and cover them with plastic wrap. Boil rinsed rice and vegetables in boiling water. Cover veggies bowl with plastic wrap and refrigerate rice.

When preparing vegetables (tomatoes, parsnips, carrots, celery), mix shredded cheese and celery into rice, place in warmed dish, and cover with plastic wrap. Punch down cracker crumbs with a wooden spoon. Discard the crumbs. Grate the cracker crumbs. Return rinsed rice and vegetables into pan. Discard remaining crumbs. Serve uncovered with celery mixture.

Comments

Purry writes:

⭐ ⭐ ⭐ ⭐ ⭐

I gave it ten stars, partly because it was so easy and partly because I really liked the recipe. It looked and tasted great. Only thing I would change is use fresh mozzarella instead of the dried stuff. I haven't had NYC Chocchipitalo but it must have something to do with the font.