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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
  • FOR The Rice
  • 1 cup rice
  • 1 cup tomato sauce
  • water as required
  • salt to taste
  • Black pepper
  • FOR The Vegetables
  • 1 red bell
  • 3 to 4 tbsp Olive oil
  • 4 to 5 black olives halved
  • 4to 5green olives halved
  • ½ cup tinned artichokes roughly chopped
  • 2 to 3 tbsp parsley and basil leaves chopped
  • Few drops of lemon juice
  • salt to taste
  • Crushed black pepper to taste.

HOW TO PREPARE ANTIPASTO RICE

  1. 1

    Wash and soak rice. Boil water in a pot and add tomato sauce. After a while add drained rice to it. Season with salt and pepper. Heat olive oil in a saucepan, add red and yellow bell peppers and cook. Add olives, artichokes, basil and parsley, lemon juice, salt and pepper to the saucepan and mix well. Add tomato sauce flavoured rice to this mixture and mix evenly. Transfer antipasto rice to a bowl and refrigerate for a while. Serve chilled.
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