Mimosa salad with rice 2

Rice 681 Last Update: Jul 26, 2021 Created: Jul 26, 2021 0 0 0
Mimosa salad with rice 2
  • Serves: 8 People
  • Prepare Time: 30
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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Mimosa salad with rice has an incredible number of varieties (with and without carrots, with and without cucumbers, with and without green onions, and so on) and is very popular in our country. The dish turns out to be not only tasty, but also very satisfying. True, many people think that the combination of "fish-rice" for a salad is too much, but this, as they say, is a matter of taste. The peculiarity of our Mimosa salad with rice is that very chilled butter is added to it: this makes the texture of the dish especially delicate. Only long-term storage is contraindicated for him - take this into account when calculating the required number of servings.

Ingredients

Directions

  1. Prepare the ingredients for the Mimosa Rice Salad. Place the butter in the freezer. Cook the rice. Rinse it thoroughly (until the water is clear) and pour into a pot of boiling salted water. Stir and cook over low heat for 20 minutes. Let cool.
  2. Boil eggs
  3. Hard-boiled eggs for salad with rice. To do this, place them in a ladle, cover with cold water and bring to a boil over high heat. Simmer for 10 minutes, then cool with running water.
  4. Peel the eggs, separate them into whites and yolks (place them in different containers). Chop the squirrels very finely with a knife. Mash the yolks with a fork. Cover the containers with whites and yolks with cling film.
  5. Peel and finely chop the onion for the salad. Grate the cheese on a medium or fine grater. Put the fish on a sieve and let the oil or broth drain. Place on a plate and mash with a fork.
  6. Remove the butter for the Mimosa salad from the freezer. Place half of the canned fish on a wide, flat plate (or in cooking rings set on serving plates).
  7. Lightly beat the rice for the salad with a fork and place on top of the fish. Spread some of the grated cheese on top. Brush with half the mayonnaise. Then add the squirrels, leftover fish and onions. Pepper. Brush with the remaining mayonnaise.
  8. Place half of the yolks, grate butter on a fine grater on top of them. Then distribute the remaining yolks, garnish as desired and immediately serve the Mimosa salad with rice on the table.

Mimosa salad with rice 2



  • Serves: 8 People
  • Prepare Time: 30
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

Mimosa salad with rice has an incredible number of varieties (with and without carrots, with and without cucumbers, with and without green onions, and so on) and is very popular in our country. The dish turns out to be not only tasty, but also very satisfying. True, many people think that the combination of "fish-rice" for a salad is too much, but this, as they say, is a matter of taste. The peculiarity of our Mimosa salad with rice is that very chilled butter is added to it: this makes the texture of the dish especially delicate. Only long-term storage is contraindicated for him - take this into account when calculating the required number of servings.

Ingredients

Directions

  1. Prepare the ingredients for the Mimosa Rice Salad. Place the butter in the freezer. Cook the rice. Rinse it thoroughly (until the water is clear) and pour into a pot of boiling salted water. Stir and cook over low heat for 20 minutes. Let cool.
  2. Boil eggs
  3. Hard-boiled eggs for salad with rice. To do this, place them in a ladle, cover with cold water and bring to a boil over high heat. Simmer for 10 minutes, then cool with running water.
  4. Peel the eggs, separate them into whites and yolks (place them in different containers). Chop the squirrels very finely with a knife. Mash the yolks with a fork. Cover the containers with whites and yolks with cling film.
  5. Peel and finely chop the onion for the salad. Grate the cheese on a medium or fine grater. Put the fish on a sieve and let the oil or broth drain. Place on a plate and mash with a fork.
  6. Remove the butter for the Mimosa salad from the freezer. Place half of the canned fish on a wide, flat plate (or in cooking rings set on serving plates).
  7. Lightly beat the rice for the salad with a fork and place on top of the fish. Spread some of the grated cheese on top. Brush with half the mayonnaise. Then add the squirrels, leftover fish and onions. Pepper. Brush with the remaining mayonnaise.
  8. Place half of the yolks, grate butter on a fine grater on top of them. Then distribute the remaining yolks, garnish as desired and immediately serve the Mimosa salad with rice on the table.

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