Salad with eggplant and black rice
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Outside the window it's winter again, cold, my son and I sick. Never want colors, brightness and good mood. According to criteria and created this salad. Hearty, nutritious, colourful and very useful)
Ingredients for Salad with eggplant and black rice
- Carrots - 2 PCs
- Wild rice - 1 Cup.
- Eggplant - 1 piece
- Bow white - 1 piece
- Garnet - 1 Gorst.
- Pine nuts - 1 Gorst.
- Parmesan - 1 Gorst.
- Vegetable oil - 1 tbsp
- Salt - 1/2 tsp.
- Soy sauce - 1 tbsp
- Water - 1/2 stack.
Step by step instruction of cooking Salad with eggplant and black rice
In a saucepan with a thick bottom fry in vegetable oil (Oleina) finely chopped onion until soft (5-6 minutes). Add washed rice, stir so all the grains of rice covered with oil. Pour hot water to cover the rice but 0.5 cm Salt. Bring to a boil, reduce heat, cover pot and simmer until cooked rice (black rice is cooked approximately 1 hour, but remains elastic).
Wash and clean the carrots. Grate or slice into strips. Fry a couple of minutes on high heat. So carrots became softer, but remained elastic.
Wash and clean eggplant. Cut the slices. Sauté in soy sauce.
Mix the ingredients and place on a platter. Add pomegranate seeds, pine nuts and grated Parmesan. Serve! Bon appétit!