Rice Salad

Even my fussy youngest daughter eats this one, and sometimes asks for it! It´s guaranteed :)

3 Persons, 3,00€, Easy

Ingredients:
1 cup long grain rice
2 cups water
1 tsp butter
150 gr Cherry red Tomatoes
3 boiled eggs
6 leaves chopped cabbage
1/2 tomato
20 gr chopped cheddar cheese
20 gr chopped roquefort cheese
1 tbsp ricotta cheese
2 sun dried tomatoes
salt
Oregano
Drop olive oil

How to prepare:

1. Boil the rice: melt the butter and add the rice, the water and a pinch of salt. Allow 8 minutes after boiling to cook, in low heat.
2. Prepare the cabbage: After chopped and washed, put them in the wok with a drop of olive oil and allow 5-7 minutes to tender.
3. Cut the cherry tomatoes in half and the regular tomato into mouth size bits.
4. Cut the boiled eggs small.
5. Place all the ingredients in a tray and evolve.
6. Sprinkle with oregano leaves and season to taste.

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Bean Stew with Mushrooms

4 Persons, 5,00€, Medium


This version is slightly hot for a different Sunday taste.

Ingredients:
1 Onion
1 Can of red beans
6 Leaves white cabbage
1 Carrot
6 White Mushrooms
Olive oil
Salt
Cayenne Pepper to taste
Tomato Sauce (tomato paste)
2 cloves Garlic
Bay leaves
1 tsp Tahina
1/2 Lemon juice

How to prepare:

1. Peel the onions and chop them thinly.
2. Slice the mushrooms and the carrots.
3. Cut the cabbage into small pieces.
4. In a large pan with a drop of olive oil, place the onions with the bay leaves and the onion. Cover to tender in low heat.
5. When the onion becomes transparent, add the carrots and the cabbage and allow 10 minutes to tender.
6. Incorporate the red beans, washed and drained, as well as the tomato sauce mixed with the tahina with lemon juice, the Cayenne pepper and salt. Allow some minutes for all the tastes to mix.
7. Finally add the sliced mushrooms and leave for about 3-5 minutes to cook.
8. Serve hot with boiled Basmati rice.