Cowpea & Basmati Rice Salad

Cowpea & Basmati Rice Salad

with Mustard Sauce & Pomegranate

Time

30 Minutes

Serving

2 Person

Level

Easy

Calories

350 – 450 kcal/serving
Ingredients We Send

1 unit

Nar

1 unit

Red Onion

2 unit

Cucumber

160 gram

Basmati Rice

2 tablespoon

White Wine Vinegar

400 gram

Boiled Cowpeas

1 unit

Yellow Bell Pepper

8 unit

Green Olive

3 tablespoon

Mustard


Ingredients From Your Kitchen

Black Pepper

Salt

Olive Oil


Kitchenware
  • Cutting Board
  • Knife
  • Strainer
  • Rice Pot
  • Mixing Bowl
Nutrition Values / per serving
Recipe
1

Take the rice in a bowl and rinse it with cold water a few times and strain it. 

 

Put the rice in a saucepan/ricepot and add enough water to pass over three fingers. Boil for 8-10 minutes on high heat until the rice soften.


2

Peel the red onion and chop itinto very small cubes. 

 

Chop yellow bell pepper into small cubes. 

 

Remove the seeds from olives and divide olives into two or three pieces.

 

Chop the cucumbers into bite sizes (half moon shape) without peeling.


3

Cut the pomegranate in the form of apple slices, so you can separate the grains more easily. 

 

Wash and drain cowpea in cold water. Pass the boiled rice through the cold water and drain.


For salad sauce; take the mustard, vinegar and 3 tablespoons of olive oil into a bowl and stir.


4

Take all salad ingredients except pomegranate in a mixing bowl and add the sauce. Stir.

 

You can serve Cowpea & Basmati Salad by adding pomegranate grains on it.

 

Enjoy!