Six layered blackbean and rice salad [163]
20 WEDNESDAY, JULY 2016
(6 to 7 servings)
Black bean crumble
Ingredients
1 Tbsp - Butter
1/2 cup - Onions (chop finely)
3 cloves - Garlic (chop finely)
1/2 cup - Capsicum (chop finely)
1/2 cup - Red bell peppers (chop finely)
1/2 cup - Yellow bell peppers (chop finely)
1 can - Organic black beans [Epicure] (strain, discard the liquid and use beans)
1 Tbsp - Jalapeno (chop finely)
6 pcs - Olives (chop finely)
1 tsp - Taco seasoning
To taste - Salt
To taste - Black pepper
1 tsp - Roasted cumin seeds powder
2 tsp - Chilli sauce [Chings]
1/2 cup - Toasted breadcrumbs and roasted sesame seeds mix
Method
Heat the pan, add the butter, onions, garlic and saute.
After a minute add the peppers and stir for a minute or till a fragrance is released.
Now add the beans, taco seasoning and salt to it.
After 3 minutes, reduce the heat and mash half of the mixture.
Add the jalapeno, olives, black pepper, cumin seeds powder and the chilli sauce to it.
MIx well and add the breadcrumbs and sesame seeds mix.
Feta dip
Ingredients
1/2 cup - Low fat plain Greek yoghurt (for making the Greek youghrt : Tie one cup of yoghurt in a muslin cloth, hang it for half an hour allowing the water to drip out)
2 Tbsp - Spring onions with the greens or chives (minced)
4 Tbsp - Feta cheese (crumbled)
Method
In a bowl put feta and onions.
Add the yoghurt and mix well.
Keep it in the refrigerator to prevent it from turning too sour.
Salsa
Ingredients
10 pcs - Tomatoes (chop finely)
2 pcs - Onions (chop finely)
6 cloves - Garlic (chop)
6 pcs - Dried red kashmiri chillies (deseed and soak in one cup of water for 1 hour, then remove the water and keep aside) (chop the chillies into three parts)
[Deseed - Do not remove the seeds from all the chillies, if spiciness is favoured]
1 Tbsp - Vinegar
1 Tbsp - (4-5 pcs) - Jalapeno pepper (bottled jalapeno available in the grocery store)
2 Tbsp - Corinder leaves (chop)
2 Tbsp - Taco seasoning
1 tsp - Oregano
To taste - Salt
Method
Mix the tomatoes,onions, garlic, vinegar, jalapeno pepper, corinder leaves, taco seasoning, oregano and salt.
Blend the red chillies in the blender.
Now add half of the tomato mix to it,blend it but do not puree it and keep it aside.
Put the remaining half of the tomato mix in the blender and just pulse it.
It is important to just pulse it.
Put both the blended tomato mix in a bowl and give it a stir.
Use it as required.
Tangy mushroom
Ingredients
24 pieces - Button mushroom (wash, remove the skin and put in boiling water for 2 minutes) (remove, cool and chop into small pieces)
2 tsp - Oil
6 cloves - Garlic
2 tsp - Ginger (finely cut)
1 piece - green chilly (finely cut)
1/2 tsp - Chaat masala
To taste - Salt
Method
Heat the pan, add the oil, garlic, ginger, green chillies and saute for one minute or till it is light pink.
Then add the mushrooms, chaat masala and salt.
Cover and cook till done.
Arugula and peanut salad
Ingredients
2 cups - Arugula leaves
2 cups - Iceberg lettuce
1/2 cup - Roasted peanuts
1 tsp - Lemon juice
Method
Add the arugula, lettuce, peanuts and lemon juice.
Mix well.
Brown rice with water chestnut and snow peas
Ingredients
11/2 cups - Boiled brown rice
1 tsp - Oil
1 tsp - Ginger (finely chopped)
1 pc - Green chilli (finely chopped)
20 pcs - Snow peas (remove the strings and boil lightly)
4 pcs - Water chestnut (peel and chop into four pieces)
To taste - Salt
4 leaves - Basil leaves
1 Tbsp - Goat cheese (crumbled)
Method
Heat the oil in a pan, then add the ginger and green chillies.
Saute till it is pink in colour.
Add the water chestnut and snow peas.
When it release its fragrance, add the rice and salt.
Assembly
Needed
Rectangle dish (11"x7")
Black bean crumble
1 cup of Feta dip
3 cups of Salsa
Tangy Mushroom
Arugula and peanut salad
Brown rice with snow peas
Layering
Put black bean crumble in the dish.
Spread the feta dip on it, followed by the salsa.
Now put the tangy mushrooms and salad over it.
Finally top it with rice and serve.
Comments & Queries