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Home Marokkaanse rijstsalade

Recipes

This salad is ideal for when the weather is a bit warmer and you don't feel like a hot meal, but still want to get all your vitamins. It does take a bit of work, but it's definitely worth it. Because the salad is insanely delicious!

x_ckl_recipe_markerMoroccan rice salad This Moroccan rice salad is a feast for the eyes and the taste buds. With rice, tuna, surimi, beetroot, roast potatoes and a fresh tomato salsa, you get a substantial meal salad on the table. Moroccan rice salad Main course Moroccan 3 1 hour 1 hour

For the rice mixture

Cook the rice in plenty of water until tender. Drain and let cool. Meanwhile, slice the spring onions into rings and cut the avocado into cubes. Put a drained can of tuna together with the spring onion and avocado into a mixing bowl. Now add the corn, the cooled rice and one tablespoon of mayonnaise and mix together. Add a pinch of salt and pepper and voilà—the rice mixture is ready.

For the carrots and green beans

Bring plenty of water to a boil. Peel the carrot and remove the ends, then cut into quarters and remove the hard core. Dice the carrot and put it in the boiling water. Now wash the green beans and trim the ends. Cut them into medium pieces and add them to the carrots. Cook both until al dente (about 15 minutes). Drain the water and let cool. Then fry them in a frying pan with a splash of sunflower oil. Grate half a chicken bouillon cube over and fry for about two minutes.

For the surimi salad

Grate the surimi sticks using the coarse side of the grater. Mix them with 100 g finely chopped iceberg lettuce and a teaspoon of mayonnaise. Add salt and pepper and mix until everything comes together.

For the tomato salsa

Wash the tomatoes and remove the core. Then cut them into small cubes. Put them in a bowl with the olive oil, coriander and a pinch of salt and pepper. Stir it together and the tomato salsa is ready to go.

For the red beets

Slice the cooked beets. Fry the slices (you can use the same frying pan you used for the carrots and green beans) with a splash of sunflower oil and a quarter of a grated chicken bouillon cube. Toss briefly and they're done!

Now it's time for the presentation! Because you have so many different components, it's fun to play with the presentation. I always put the rice mixture into a small bowl and fill it to the top. Then I place a plate over it and turn it over. This way you get a nice dome of rice in the center of your plate. After that I spoon everything alternately next to the rice. This makes a colorful composition and immediately invites you to eat. Enjoy your meal!

Recipes Rice mixture: 125 g white rice 1 tablespoon mayonnaise 2 spring onions half an avocado 1 tablespoon corn Can of tuna in sunflower oil Carrots and green beans: 200 g green beans 1 carrot half a chicken bouillon cube Roast potatoes: 150 g roast potatoes Surimi salad: 100 g finely chopped iceberg lettuce 1 teaspoon mayonnaise 150 g surimi sticks Tomato salsa: 3 tomatoes 1 tablespoon coriander 1 tablespoon olive oil Red beets: 2 cooked red beets A quarter chicken bouillon cube Extra: Sunflower oil Salt Black pepper Frying pan Grater

Recipe

Moroccan rice salad

This Moroccan rice salad is a feast for the eyes and the taste buds. With rice, tuna, surimi, beetroot, roast potatoes and a fresh tomato salsa, you get a substantial meal salad on the table.

Course	Main course
Kitchen	Moroccan
Servings	3

Preparation time

Preparation time	1 hour
Total	1 hour

Equipment

Frying pan
Grater

Ingredients

Rice mixture:
125 g white rice
1 tablespoon mayonnaise
2 spring onions
half an avocado
1 tablespoon corn
Can of tuna in sunflower oil
Carrots and green beans:
200 g green beans
1 carrot
half a chicken bouillon cube
Roast potatoes:
150 g roast potatoes
Surimi salad:
100 g finely chopped iceberg lettuce
1 teaspoon mayonnaise
150 g surimi sticks
Tomato salsa:
3 tomatoes
1 tablespoon coriander
1 tablespoon olive oil
Red beets:
2 cooked red beets
A quarter chicken bouillon cube
Extra:
Sunflower oil
Salt
Black pepper