Description
Morning early spring misleading: already in summer are bright but still wintry cold. And this salad: with a light "winter" onion bitterness and sharpness of the salad leaves, earthy aroma of rice, millet and soy sauce, mild flavor of squid and a bright "summer" touch of orange juice. Inspired versatile Thai cooking and great recipes by Julia Vysotskaya. It's a gift for another Julia - my favorite and only sister, the same extraordinary and multifaceted, celebrated his Birthday on March 27...
Ingredients
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Squid
400 г
-
Millet
75 г
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Rice brown
75 г
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The Apium graveolens Dulce
1 шт
-
Red onion
1 шт
-
Lettuce
1 пуч.
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Soy sauce
2 ч. л.
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Allspice
-
Olive oil
4 ст. л.
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Sesame oil
2 ст. л.
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Soy sauce
3 ст. л.
-
Orange
1/2 шт
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Black pepper
-
Salt
Cooking
Prepare the ingredients: clean and wash the squid, remove the celery, tough fibers, wash and dry the salad leaves. Wash well the rice and millet.
Cut large squid and podmarenkova soy sauce for 20-30 minutes. While marinated squid, cook separately the rice and millet in salted water. That the wheat turned out crumbly - lay it in boiling water. Recline on drushlag and rinse with cold water. The rice after cooking as well rinse with cold water. Drain the water. Cool.
Fry squid in oil for 5-7 minutes. Add salt and black pepper. Removes from heat. Cool.
Cut into thin strips onion and celery.
Salad leaves coarsely torn.
Add the onions and celery
Prepare the dressing. Mix olive and sesame oil. Add soy sauce, salt and pepper. Vysypaem of orange juice. Add 5-6 tablespoons (to taste)
Add the rice and millet. Gently stir, so as not to bruise the salad leaves. Top with seasoning. Bon appetit!
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