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Green rice with beetroot & apple salsa

2

Ingredients

    For the rice

    • 85g brown basmati rice
    • 140g fine green beans
    • ½ small cucumber, finely diced
    • ½ bunch spring onions (about 5), sliced
      Spring onions

      Spring onion

      sp-ring un-yun

      Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

    • ⅓ pack mint, chopped, plus extra leaves to serve
      Mint

      Mint

      mi-nt

      There are several types of mint, each with its own subtle difference in flavour and appearance.…

    • juice ½ lemon
      Lemon

      Lemon

      le-mon

      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    For the salsa

    • 1 cooked beetroot, diced
      Beetroot

      Beetroot

      beat-root

      A favourite in 1970’s British salads (served cooked and pickled in vinegar), beetroot is a…

    • 1 small apple, cored and diced
      Apples

      Apple

      ap-pel

      Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

    • 1 small red onion, finely chopped
    • 25g walnut halves, roughly broken
    • 1 tbsp balsamic vinegar
      Balsamic vinegar

      Balsamic vinegar

      bal-sam-ick vin-ee-gah

      True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

    Method

    1. Boil the rice for 20 mins, then add the green beans and cook 5 mins more until both are just tender. Drain and leave to cool slightly before stirring in the cucumber, spring onions, mint and lemon juice.

    2. Meanwhile, stir all the salsa ingredients together.

    3. Spoon the rice onto plates and serve with the salsa, scattered with a few extra mint leaves.

    Recipe from Good Food magazine, June 2016