Rice salad with herbs and lemon {without milk – sans gluten}
Bon c’est pas tout mais faut bien reprendre la semaine après ce week-end rallongé ! Et d’expérience je sais que lorsque l’on revient de week-end on est pas super motivé pour programmer les repas de la semaine. C’est à ce moment là que je débarque, moi super Émilie avec ma cape et cette recette de salade de riz aux herbes et citron ! Franchement ça faisait hyper longtemps que je n’avais pas fait de salade de riz, la faute sûrement à cause d’un souvenir de salade de riz bien chargée et pas très glorieuse !!! Bon là on est bien loin de tout ça, plenty of herbs, hemp seeds, chickpeas and a lemony vinaigrette, in short the kind of dish that I could eat every day !
But the rice salad is the good idea in this season,
where you want simpler and fresher things to eat. And to accompany this rice salad, I decided to add a soft-boiled egg for the creamy side and which goes wonderfully with this salad. And then what is good is that you can change the herbs with your desire of the moment and put chives in it, parsley, mint, tarragon, dill, basil or cilantro (good for the latter do as you want but you can never come back here if you are from the coriander team !!!).
Rice salad with herbs and lemon {without milk – sans gluten}
POUR 4 PEOPLE
- 150 g Thai rice
- 200 g cooked chickpeas
- 1 bunch of mixed fresh herbs (here parsley, mint, dill and tarragon)
- 4 tablespoons shelled hemp seeds
- 1 green onion
- Olive oil
- The juice of two small lemons
- You sell
- 4 eggs
- Start by cooking the rice as indicated on the packaging and then put it to cool completely (you can cook your rice the day before and keep it cool).
- Meanwhile chop the herbs and the green onion.
- For the vinaigrette mix together the juice of the lemons, 4 tablespoons of olive oil and salt.
- Mix the rice together, the herbs, the onion, chickpeas, hemp seeds and vinaigrette.
- Cook the eggs in boiling water for 5 minutes.
- Gently peel the eggs so as not to break them., cut them in half and serve them with the rice salad.
Youth
31.5.22Me too, It's been a long time since I made rice salad, but the, big crush on your rice salad
It's fresh, not overload, perfect as I like, and the rest of the family will appreciate it just as much.
It is a pleasure to discover what you have prepared for yourself thinking of us, this discovery is exhilarating,
1is chosen, the title in the email received : Rice Salad with Herbs and Lemon Gluten Free Dairy Free, okay i'm honest, I moved on. And then I read something else without much interest, and I go up my emails and I see your salad again and in an instant an idea comes, but i'm stupid, it's a recipe from Emilie de Aime-Mange, so his rice salad must be awesome, and she has it awesome, grandiose even, because all the art of knowing how to make a rice salad, is not to be too gargantuan, yes enrich it in moderation !!!
Congratulation, this addition of chickpeas and giant, Thank you tonight it will be on our table …
Emilie
2.6.22What to say, my cheeks are all red, Thank you very much for this beautiful comment that goes straight to my heart. !
I am delighted that my kitchen can touch so much, It gives a lot of meaning to what I'm doing here., a bit alone in front of my screen.
So thank you again for those lovely words that I never get tired of. !