Thursday, November 8, 2018

Salmon and Rice Buddha Bowl

Quantity : 4 servings
Preparation : 15 min Cooking : 10 min Standing : 1 h

1 1/4 cup rice, long grain 260 g
4 eggs size large
2 carrots, grated 200 g
2 stalks celery, finely diced 140 g
2 green onions/scallions, finely chopped
1 1/2 cup green kidney / flageolet beans (canned), rinsed and drained 375 mL
3 tbsp extra virgin olive oil 45 mL
2 tbsp lemon juice, freshly squeezed 3/4 lemon
400 g salmon, canned
2 cups baby arugula 40 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
2 tbsp fresh cilantro [optional] 4 g


Cook the rice. Let stand in the refrigerator at least 1 h.
Boil the eggs (10 min), cool them down immediately in cold water. Set aside.
When ready to serve, prepare the vegetables : grate the carrots, dice the celery, and chop the green onions. Put them in a salad bowl, with the rice, flageolet beans and arugula. Drizzle with the oil and lemon juice. Adjust the seasoning, then toss.
Transfer the salad to serving bowls. Cut the salmon into pieces and quarter the eggs. Place them on top of the salad, garnish with cilantro and serve.

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