Mexican Rice Salad

About Mexican Rice Salad

Ingredients

• Brown rice, cooked 2 cup
• Medium cucumber, cut into big pieces 1
• Spring onions, finely chopped 3
• Medium tomato, finely chopped 1
• Fresh mint leaves, finely chopped ½ cup
• Lemon juice 1 tbsp
• Olive oil 1 tbsp
• Salt to taste
• Black pepper powder to taste

How to Make Mexican Rice Salad (Stepwise Photos)

Method

1. Take brown rice, cucumber, spring onions, tomato, mint leaves, lemon juice and olive oil in a bowl and mix well.
2. Add salt and black pepper and toss.
3. Transfer into a serving bowl and serve.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

Know More

Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps