The Vegan Italian Salad with rice and it is so spicy. Furthermore, the taste of this recipe is yummy, and it is perfectly cooked with Italian tahini. It is a hearty side dish and the perfect meal for your dinner menu. Additionally, the combination of the recipe is so yummy, and it is free from gluten. It is very spicy.
Tips for making this recipe:
- To make the salad more juicy, add a chopped tomato.
- You may also use a finely cut vegetable and an onion.
- Capers in place of the olives.
- Stored for extended periods, ground cumin might lose its potency.
- Add the items and mix them with sauce.
Ingredients:
- Chopped celery: 1/2 cup.
- Brown rice: 4 cups.
- Almond: 1/2 cup.
- Parsley: 1/2 cup.
- Italian tahini dressing:
- Maple syrup: 1/2 tbsp.
- Tahini: 4 tbsp.
- Pepper.
- Dried Italian herbs: 2 tsp.
- Lemon juice: 3 tbsp.
Instructions:
- The cooked and cooled rice should be put into a big bowl.
- Add the parsley, almonds, raisins, celery, red onion, garlic, and chickpeas and stir.
- In the vessel and items, pour it over the brown rice mixture.
- To mix, toss.
- Let it cool for one hour before serving.
- In a small dish or jar, combine the tahini, olive oil, 3 tablespoons of lemon juice, and one teaspoon of water.
- Using a spoon, stir til smooth. Incorporate the cumin and garlic.
- To suit your taste, add extra salt or lemon juice after tasting.
- After the mixture is thinner and pourable, keep adding water.
- After seasoning the rice salad, serve it.
Notes:
If you want the same amount of tanginess, you might need to use more lime juice instead of lemon juice.
Storage information:
Keep it in a cold place for almost three to five days in a closed container. Check it every day and save it from ice crystals in the freezer.
Nutritional facts:
Carbohydrates: 33 g.
Fiber: 3 g.
Fat: 11 g.
Calories: 247 kcal.
Iron: 2 mg.
Sodium: 13 mg.
Protein: 5 g.
Cholesterol: 0 g
