Rice Salad Farmer Woman with Basic Info on Long Grain Rice

Rating: 3.33 / 5.00 (12 Votes)

Total time: 45 min

Servings: 2.0 (servings)



Have fun preparing this mushroom dish!

Make the peeled onions “al dente” in lightly salted water for about 25 min, drain and cool. Cut a cap small from the upper part of the onions, hollow out the onions. Stand a firm edge.

Cook the long grain rice in boiling hot salted water for 15 min, drain and cool. Separate the peas and beans and cool. Chop salami, celery, beans and tomatoes. Clean the mushrooms, cut them into slices and fry them briefly in oil.

Mix all ingredients, except the mushrooms, with oil, juice of one lemon, salt and 1 pinch of pepper. Fill the onions with the salad and arrange garnished with the mushroom slices and parsley.

Long grain rice information:

Long grain rice is the most important staple food of mankind after wheat. However, more than three quarters of the annual world harvest of around 300 million tons goes into Asian pots. The home of rice is probably China. Emperor Shen-nung is said to have sown long-grain rice as early as 2800 BC during the Spring Festival. Via India and Persia the long grain rice then came to Egypt about 3000 years ago. In Europe it was already known in Caesar’s time, but only as medicine. In the 8th century, the Arabs brought it to Spain. In the 16th century, soldiers of Emperor Charles V planted long-grain rice in northern Italy. In 1647, long-grain rice was harvested for the first time on American soil.

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