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Antipasto Rice

This is a great choice and a delicious and easy Italian style appetiser.
Chef Vaibhav Mahajan's Antipasto Rice recipe
Serves

- 2

Cooking Time

-25-30 min

Difficulty

- Medium

Preparation Time

- 25 min

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INGREDIENTS

  • 2 chopped onions
  • 2 cups gram flour
  • 1 tbsp coriander powder
  • 1 tsp cumin seeds
  • 1 tsp chaat masala
  • 3 to 4 chopped green chillies
  • 2 tbsp Yogurt
  • 1 tsp mustard oil
  • 1 tbsp ghee
  • Rice flour for dusting
  • salt to taste
  • water
  • For Serving Pickle
  • For Garnish Coriander sprig

HOW TO PREPARE ANTIPASTO RICE

  1. 1

    Wash and soak rice.
  2. 2

    Boil water in a pot and add tomato sauce.
  3. 3

    After a while add drained rice to it.
  4. 4

    Season with salt and pepper.
  5. 5

    Heat olive oil in a saucepan, add red and yellow bell peppers and cook.
  6. 6

    Add olives, artichokes, basil and parsley, lemon juice, salt and pepper to the saucepan and mix well.
  7. 7

    Add tomato sauce flavoured rice to this mixture and mix evenly.
  8. 8

    Transfer antipasto rice to a bowl and refrigerate for a while.
  9. 9

    Serve chilled.
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