Ayurvedic Lukewarm Rice and Bean Salad with Baked Cheese

by Editorial Staff

Summary

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Salad
Cuisine European
Servings (Default: 2)

Ingredients

  • 1 cup rice
  • 1 small Can (s) kidney beans
  • 2 handfuls green beans
  • 1 bunch parsley
  • 1 mango (s)
  • 2 tablespoon olive oil
  • 1 onion (s)
  • 1 lemon (s)
  • 1 packet feta cheese, or goat cheese
  • salt
  • 1 tablespoon sugar
  • 2 cardamom pods
Ayurvedic Lukewarm Rice and Bean Salad with Baked Cheese
Ayurvedic Lukewarm Rice and Bean Salad with Baked Cheese

Instructions

  1. Cut green beans into pieces and cook until al dente. Boil rice in salted water. Peel and dice the mango. Chop the parsley. Rinse kidney beans. Remove the cardamom from the capsule and grind it in a mortar. Mix everything. Dice the onions and let them glaze in olive oil, then puree with lemon juice, olive oil and sugar. Pour over the remaining ingredients and mix. Heat the cheese in the oven at 150 ° on baking paper. Serve with the salad.

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