Carrot salad recipe

 

VEGETABLES
Vegetables and the pressure cooker: a lucky couple to open the road for imagination in the kitchen and create master pieces full of flavor and authenticity based in potatoes, eggplants, carrots, green beans, peppers, zucchini…
 
 
To prepare this very simple but truly delicious recipe, the only condition is to not choose carrots that are too large.
  1. Peel the carrots, remove the ends, peel and rinse them. Dry them with paper towels and then chop them, first in half long ways and then in pieces 5 cm long.
  2. Heat the oil in the pressure cooker; add the carrots and brown them 3 – 4 minutes in high heat, stirring. Add the rice, fry lightly briefly and spray it with the broth. Add the thyme, season and mix everything well.
  3. Close the pot and pressurize it. As soon as the valve begins to ring, reduce the heat to a minimum and cook for 13 minutes. After this, turn the heat off, allow steam to escape, open the pot and thicken the cooking juices during 3 minutes at medium heat.
  4. Place the carrots along with the rice and juice to a dish. Season the salad with the lemon juice and minced mint, mix well and allow cooling at room temperature.
  5. Option: this salad can be enriched adding scallions in sweet and sour sauce and black olives.
-  2 tbsp of rice
-  250 ml chicken or vegetable broth
-  1 tbsp of dry thyme
-  2 tbsp of lemon juice
-  1 tbsp of minced fresh mint
-  2 carrots
-  Salt and pepper
-  3 tbsp of extra virgin olive oil

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