Salad "Happy New Year!"
Category:
Salads Fish and seafood salads Seafood salads
Surely each of us believed in Santa Claus .. and someone continues to believe in magic and a fairy tale all their lives ... children write letters to him asking for the most desirable gifts and then try not to fall asleep on New Year's Eve in order to spy HOW Santa Claus will put under a Christmas tree gift .. but no one has yet been able to see this .. after all, before entering the room, he scatters magic sleepy pollen in the air, and we fall asleep .. and waking up in the morning, the kids find under the tree the best in the world and such long-awaited present..
and to please Grandfather, you can make such a delicious .. light and festive salad:
fresh vegetables (carrot, cucumber, tomato), crab meat, boiled eggs, fresh dill, apple ... with a tender, slightly tangy dressing of cream cheese, sour cream, mustard and garlic ...
HAPPY NEW YEAR! 
Cooking salad with rice and mushrooms:
Step 1: prepare rice.
Pour the rice into a medium saucepan and fill it with purified water so that the liquid completely covers the cereal. We wash the rice with clean hands. After - we drain the water and repeat the procedure from the beginning. And so on until the water is completely transparent. Then we refill the container with plain water. The proportions of rice and water should be 1 to 2, respectively.
We put the pan on medium heat. When the water boils, make a small fire, cover the container with a lid and cook the cereal for 15-20 minutes, until the liquid has completely evaporated and the rice itself becomes crumbly.
Turn off the burner, and pour the rice into a sieve or colander so that the remaining moisture comes out. We leave it in this state until it cools down to room temperature.
Step 2: prepare the mushrooms.
We wash the champignons under running water and put them on a cutting board. Using a knife, we cut off the hardened legs and damage on the caps of the mushrooms. Then grind them into small pieces and transfer them to a free plate.
Pour plain water into a small saucepan and set over medium heat. When the liquid boils, salt it and, using a tablespoon, mix everything well. We make the heat less than medium and carefully put the pieces of mushrooms in a saucepan. Mix everything again with the improvised inventory and cook for 10-15 minutes under the lid. Then turn off the burner, and transfer the mushrooms with a slotted spoon to a free plate and set aside to cool to room temperature.
Step 3: prepare the hard cheese.
Using a medium grater, grate the hard cheese on a cutting board. Then we transfer the cheese shavings to a free plate
Attention: you can use any hard cheese for the preparation of the salad. For example, it can be Kostroma, Russian, Adyghe and even Eden cheese with a sweetish flavor.
Step 4: prepare the bell pepper.
We wash the bell peppers under running water and put them on a cutting board. Using a knife, remove the tail and seeds. Again, lightly rinse the vegetable from the remnants of the seeds and cut into small squares. Transfer the finely chopped vegetable to a clean plate.
Step 5: prepare the olives.
Put the olives on a cutting board and, using a knife, chop them into small pieces. If desired, the olives can be cut into slices. Transfer the resulting pieces to a free plate.
Step 6: preparing pineapples.
Put the pineapple rings on a cutting board and cut them into small pieces with a knife. After - we transfer the chopped fruit to a clean plate.
Step 7: prepare the green peas.
Using a can opener, open the jar of canned peas. Holding the lid, drain the liquid in which it was stored and set the vegetable aside.
Step 8: prepare a salad with rice and mushrooms.
In a medium bowl, place ingredients such as boiled rice, mushrooms, canned peas, pineapples, chopped bell peppers, olives, and cheese shavings. Pour everything with a small amount of mayonnaise, sprinkle with salt to taste and, using a tablespoon, gently mix until a homogeneous mass is formed. Immediately after that, we transfer the dish to a salad bowl and can be served to the table.
Step 9: Serve the salad with rice and mushrooms.
The salad with rice and mushrooms turns out to be not only very tasty, but also quite satisfying, so it can be served as a main course for lunch or dinner, as well as on a festive table. Despite the simplicity of the ingredients, the salad turns out to be very beautiful and mouth-watering. And for an exclusive serving, the dish can be laid out in a pineapple skin bowl, having previously peeled the pulp from the fruit. It turns out very nice and exotic. Bon appetit!
Recipe tips:
- Before serving, the salad with rice and mushrooms can be garnished with finely chopped parsley and dill.
- If desired, the salad can be seasoned not only with mayonnaise, but also with olive oil.
- In addition to the ingredients specified in the recipe, you can add slices of tomatoes, chopped Crimean onions and even garlic to the salad.
- Basmati rice is best used for salad making, as it turns out crumbly after boiling.
