Prep 30 mins
Cook 0 mins
This is from "Cuisines of Portuguese Encounters", where the author put together the dishes she encountered while going through the Portugal and its former colonies. I haven't made it yet. Times don't include the 2-hour chillng time, nor the time to precook a few ingredients.
- 473.18 ml cooked rice (cold)
- 1 granny smith apple (peeled, cored, and julienned)
- 1 avocado (peeled and sliced)
- 14.79 ml chopped pimiento
- 236.59 ml cooked peas
- 14.79 ml lemon juice
- 14.79 ml white vinegar
- 29.58 ml olive oil
- 4.92 ml mustard
- 4.92 ml salt
- 1.23 ml black pepper
- 1 head lettuce, shredded
- 3 eggs, hard-boiled
- 226.79 g shrimp, cooked
- 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.
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.
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).