Salads

Mimosa salad with rice


Ingredients for making mimosa salad with rice

  1. Canned sardines 200 grams (1 can)
  2. 5 eggs
  3. Long-grain rice 1/2 cup
  4. 3-4 medium sized carrots
  5. Green onion 1 medium bunch
  6. Mayonnaise 300 grams
  7. Ground black pepper to taste
  8. Salt to taste
  • Main Ingredients: Sardine, Carrot, Eggs, Rice
  • Serving 5 servings
  • World Cuisine

Inventory:

A tablespoon, a glass, a cutting board, a kitchen knife, a plate - 4 pieces, a sieve, a stove, a deep bowl, a can opener, a Turk or a small pan with a lid, kitchen potholders, a middle pan - 2 pieces, a cover for the pan, fork, salad bowl or a special serving dish, coarse grater, fine grater, refrigerator, cling film

Making mimosa salad with rice:

Step 1: prepare the eggs.


We lay the eggs in a medium pan and fill with ordinary cold water so that it completely covers them. Now put the container on a big fire and wait for the liquid to boil. Immediately after that, we fasten the burner and boil the components hard-boiled for 10 minutes. After the allotted time, remove the pan using kitchen tacks and put it in the sink under a stream of cold running water. Caution: do not forget to turn off the burner. Now we cool the eggs to room temperature and after we clean them from the shell with clean hands.

We lay out the components on a cutting board and cut in half. Separate the yolks from the proteins and put them in different clean plates.

Now, in turn, we grind the ingredients, using a fine grater, and leave it aside for a while.

Step 2: prepare the carrots.


We carefully wash the carrots under running warm water and put them in a clean medium saucepan. Attention: the vegetable does not need to be cleaned of the skin and tail. Now fill the container 3/4 liquid from the tap and put on medium heat. When the contents of the pan boil, fasten the burner and boil the carrots for 30-40 minutes. Attention: for a faster effect, you can cover the container with a lid.
After the allotted time, we check the component for readiness. To do this, pierce it with a fork. If it easily enters the carrots, then you can turn off the burner. If not, then it’s worthwhile to extend the cooking time for 7-10 minutes. At the end, we shift the vegetable from the pan to the cutting board and allow to cool to a warm state.

Using a knife, peel the carrots from the skins and cut off the edge where the tail was. Using a coarse grater, grind the component on a flat surface and immediately after that pour the carrot chips into a clean plate.

Step 3: prepare the pic.


Using a glass, measure the right amount of rice and pour into a sieve. Rinse the cereal thoroughly under running warm water until the liquid becomes clear. Attention: this must be done in order to make the rice crumbly. Now pour it into a Turk or a small saucepan and fill it with ordinary cold tap water so that it 2 fingers component bedspreads. We put the container on medium heat and wait for the contents to boil. Immediately after this we fasten the burner, pour a couple of pinch of salt into the saucepan, mix everything thoroughly and cook the cereal under the lid until all the liquid has evaporated. In the end, with the help of kitchen tacks, we take a container and pour its contents back into a sieve. Once again, we wash the rice under running cold water and leave it aside so that the excess liquid from the glass.

Step 4: prepare canned fish.


Using a can opener, open a jar of sardines and carefully drain the liquid in which the fish was. Now spread the component with a tablespoon into a deep bowl and, using the fork, knead it. Attention: if the sardine with bones, be sure to take them out.

Step 5: prepare the green onions.


We thoroughly wash the green onions under running water, shake off excess liquid and put them on a cutting board. Using a knife, finely chop the component and immediately pour it into a clean plate.

Step 6: prepare a mimosa salad with rice.


Lay the ingredients in a salad bowl or on a special flat dish. The first thing is rice. Tightly compact it with a layer of thickness no more than 1.5-2 centimeters. Then evenly spread chopped canned fish. Sprinkle with finely chopped green onions and then add the grated egg whites. We spread the carrot chips with the fifth layer and at the end sprinkle the salad with chopped yolks. Important: grease all levels abundantly with mayonnaise, leveling it with a tablespoon, except for the last, since it serves us not only for taste, but also for beauty. Also, do not forget to add salt and black pepper to taste. Now we wrap the form with cling film (so that the salad does not absorb extraneous odors) and put the dish in the refrigerator to infuse for a few hours.

Step 7: serve the mimosa salad with rice.


When the salad is infused, we take it out of the refrigerator, free it from the cling film and put it on the dining table. Be sure to cut the dish in portions so that everyone can take as much as he wants. What a delicious and juicy mimosa it turns out, and thanks to the rice it’s also quite satisfying!
Bon appetit!

Recipe Tips:

- before serving, the dish can be decorated with petals of parsley, a sprig of dill, and also put boiled carrots in the form of a rose or stars;

- To make a delicious salad, use only the highest quality rice so that it boils well and does not give gluten;

- Instead of canned sardines, you can also put tuna in the dish.