Salada De Arroz (Rice Salad) - Portuguese Brazil Recipe #373906
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.
by Debbie R.
30 min | 30 min prep
SERVES 4
- 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
- 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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5 stars