Composition / ingredients
Step-by-step cooking
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I have been collecting lean recipes for several years, since I tried fasting myself. You know, I liked it. I'm not doing this to lose weight, but to actually try to clean up. Such food and prayer help to see everything more clearly, to understand why all this is happening in the world. True, it is possible to fast only Lent, in others, even in summer, there is no such enthusiasm, and for some reason there is not enough strength. Sorry, I got distracted.
So, the recipe for a lean salad: boil rice, preferably long-grained. Cool it down. Remove the seeds from the pepper and cut it into slices. Cut the onion into half rings and pour boiling water over it – the sharpness will go away. Grate the carrots on a Korean grater, slightly marinate in 6% vinegar. Cut the tomato into cubes and the cucumber too. Squeeze cucumber from excess juice, carrot from excess vinegar. Mix the rice and the prepared vegetables.
Add salt and pepper. If you like it, you can add a little sugar. You can pour oil, but only a little. Or you can add a little vinegar in which the carrots were pickled.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Tomatoes - 23 kcal/100g
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- White fortified boiled rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Salt - 0 kcal/100g
- Pickled cucumbers - 16 kcal/100g
