Fiery rice salad

Name: Fiery rice salad
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 7-10 Tbsp Salt; 200 g Wholemeal rice; 1/2 glass (320 g) grated celery, ready to serve; 2 red onions; 2 medium sized gherkins (from the jar); 2 red peppers; 375 g Pork sausage; 150 g Fresh cream; 4-5 Tbsp Sangria (spiced tomato juice); 1 TABLESPOON Tomato paste; 2-3 TABLESPOONS Cucumber water; 1 pinch Sugar; 7-10 Tbsp Tabasco; 7-10 Tbsp flat leaf parsley

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

7-10 Tbsp Salt
200 g Wholemeal rice
1/2 glass (320 g) grated celery, ready to serve
2 red onions
2 medium sized gherkins (from the jar)
2 red peppers
375 g Pork sausage
150 g Fresh cream
4-5 Tbsp Sangria (spiced tomato juice)
1 TABLESPOON Tomato paste
2-3 TABLESPOONS Cucumber water
1 pinch Sugar
7-10 Tbsp Tabasco
7-10 Tbsp flat leaf parsley

Directions

1
Boil 1 litre of water with 1 1/2 teaspoon of salt. Add the rice and let it swell at low heat for 25-30 minutes. In the meantime, drain celery on a sieve. Peel onions and cut into rings.
2
Cut the gherkins into thin slices. Clean, wash, quarter and cut the bell peppers into strips. Remove the skin from the sausage and cut the sausage into strips. Put rice on a sieve and rinse with cold water.
3
Drain well. Put rice, onions, gherkins, paprika, celery and sausage in a bowl and mix. For the sauce mix crème fraîche with sangria, tomato paste, cucumber water and sugar.
4
Season to taste with Tabasco. Mix the sauce with the prepared ingredients, cover and let it stand for about 1 hour. Serve garnished with parsley.