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Sunday, May 22, 2011

Rice and hazelnut spicy colorful salad (vegan)

The inspiration for this was a salad I used to eat at Springtime once in a while. I just used more veggies and spiced it up quite a bit. Easy to make and light, perfect to accompany a heavier main dish. If you plan on serving it by itself, it could work only if accompanied by bread. Otherwise I'm not sure you'll like it with all the raw green onion and chili. Anyway, enjoy :)

Ingredients (serves 2-4):
  • 150 g un-boiled rice
  • 6-7 green onions (leafy parts included)
  • 250 g cherry tomatoes
  • 2 tablespoons vinegar (we used some greatly flavored vinegar left from our pickled red onion)
  • 50 g raw hazelnuts
  • 1/2 raw chili pepper
  • 1 medium carrot
  • salt to taste
  • 1 tablespoon Thai-style chili oil

First prepare and was your main ingredients:

Boil the rice according to package instructions. Chop the tomatoes, green onions and carrot into a large salad bowl. Chop the chili very finely, de-seeded:

When the rice is done drain it, then mix it with salt and the vinegar. Also add the chili bits to the rice:

Mix the rice well, than pour it in the salad along with the rest of the ingredients. Mix well, then pour a little Thai chili oil:

Mix again and the salad is done. Dig in! :)

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