Salad with seaweed, rice and green peas

Cooking a delicious and healthy salad with seaweed, rice and green peas. The combination of products provides excellent taste, seaweed harmonizes well with canned peas, rice makes the salad more satisfying. Be sure to take note of the recipe. Hope you enjoy the result.

Ingredients

• Sea cabbage - 300 g
• Canned green peas - 200 g
• Onion - 70 g
• Rice - 60 g (dry weight)
• Vegetable oil - 2 tbsp. spoons
• Fresh dill - 15 g
• Salt - to taste
• Ground black pepper - to taste

Directions

1. Prepare food items on the list.
2. Use seaweed without additives.
3. Open a jar of green peas, drain the liquid.
4. I used basmati rice, you can also use parboiled rice. I do not advise taking round rice, as it turns out to be sticky as a result - this is not the best option for a salad, but crumbly rice is perfect.
5. Put rice in a saucepan, pour water (120 ml), put on fire and bring to a boil. Cook rice until tender, 12-15 minutes. As a result, the amount of rice will triple. Let the cooked rice cool completely.
6. Seaweed should be washed under running water. Drain the cabbage in a colander, then transfer to a plate or bowl.
7. Add cooled rice to seaweed.
8. Add canned green peas.
9. Rinse dill, dry and finely chop.
10. Peel the onion and cut into half rings.
11. Add dill and onion to salad.
12. Season the salad with vegetable oil, add salt and pepper to taste.
13. Mix all ingredients and take a sample.
14. Put the salad on a plate and serve, for example, with fish dishes - you get the right balance of taste.
15. Enjoy your meal!