Salada De Arroz (Rice Salad) - Portuguese Brazil
photo by Linza.Mostert
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 2 cups cooked rice (cold)
- 1 granny smith apple (peeled, cored, and julienned)
- 1⁄2 avocado (peeled and sliced)
- 1 tablespoon chopped pimiento
- 1 cup cooked peas
- 1 tablespoon lemon juice
- 1 tablespoon white vinegar
- 2 tablespoons olive oil
- 1 teaspoon mustard
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄2 head lettuce, shredded
- 3 eggs, hard-boiled
- 1⁄2 lb shrimp, cooked
directions
- Place rice in large bowl. Add apple, avocado, pimiento and peas.
- In a smaller bowl, mix lemon jjuice, vinegar, olive oil, mustard, salt and pepper. Add it to the rice mixture. Mix well. Pack into a mold. Chill at least 2 hours.
- Arrange lettuce on a platter, and unmold rice on top. Decorate it with the sliced hard-boiled eggs and shrimp.
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Reviews
-
I was having a Brazilian themed party and wanted to serve something that would be a good accompaniment to the the rodizio picanha and caipirinha's we were serving. This recipe was fantastic, a big hit, and healthy to boot. I used rice vinegar as the "white vinegar the recipe calls for and also used whole-grain mustard, which gave it a wonderful tangy flavor. I did not have a ring mold, but placed the salad in a bowl then placed a glass in the center, to make a hollow middle circle. Then I placed it on a bed of romaine lettuce and extra slices of avocado, before topping it with the sliced hard-boiled eggs and shrimp.<br/><br/>I really recommend this recipe it's easy and, as I said healthy and a good complement to heavy meat like the pichana (Top Sirloin: A lean, juicy cut of beef).
RECIPE SUBMITTED BY
Debbie R.
United States