 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
Peppers of every kind are crucial to Cajun cooking, this colourful salad uses red, yellow and green capiscums, as well as peppery spices. Make it as chilli-hot as you can stand, to give this vigorous dish its authentic Cajun effect. Ingredients:
150 g long-grain rice |
40 g red peppers, chopped |
40 g yellow peppers, chopped |
25 g tinned mild green chilies, chopped finely |
40 g red onions, chopped finely |
1 -2 stick celery, chopped finely |
creole vinaigrette |
tabasco sauce (optional) |
4 spring onions, chopped finely |
1 small bunch parsley, chopped finely |
Directions:
1. Cook rice according to packet instructions. Cool the rice.
2. Combine the cooked rice, peppers, chilli, red onion and celery in a salad bowl.
3. Toss thoroughly with sufficient vinaigrette to moisten, and season to taste with the optional Tabasco.
4. Sprinkle with the chopped spring onions and parsley before serving.
|
|