{"id":1013,"date":"2013-06-30T12:01:55","date_gmt":"2013-06-30T10:01:55","guid":{"rendered":"http:\/\/foodiesgarden.net\/?p=1013"},"modified":"2013-06-30T13:01:55","modified_gmt":"2013-06-30T11:01:55","slug":"sugar-peas-and-crunchy-rice-salad","status":"publish","type":"post","link":"http:\/\/foodiesgarden.net\/?p=1013","title":{"rendered":"sugar peas and crunchy rice salad \/\/ salat mit zuckererbsen und knusprigem reis"},"content":{"rendered":"

\"\"<\/a><\/p>\n

this salad is really, really delicious and a herald of the beginning summer. the sugar peas are unbelievable fresh and the rice in this recipe is fried till crunchy, which makes a really fantastic texture. in addition, the crunchiness is rounded by roasted pine nuts. thanks to some coriander and soy sauce the salad becomes an asian smack. i will have it again for sure if the next round sugar peas <\/a><\/em>will be ready to harvest!<\/p>\n

it is again a treasure found in the excellent cookbook gem\u00fcse & gem\u00fcse<\/a><\/em>.<\/p>\n

1 cup rice
\nolive oil
\n300 g sugar peas
\n150 g prawns
\n2 tbsp soy sauce
\n2 spring onions
\n25 g pine nuts
\n1\/2 bunch of coriander<\/p>\n

before cooking the rice, fry it in a little bit of olive oil for about 5 minutes until the first grains of rice become golden. then cook the rice with 1 1\/2 cups of salty water. once all the cooking water is absorbed, raise the temperature and fry the rice again. it will take some minutes until the frying will really start. in between you may have the feeling of letting it scorch. relax and keep stirring, you will notice the moment when the rice becomes crunchy. then finished frying, add 1 tsp of olive oil and place it in a large salad bowl to chill down.<\/p>\n

the next step is boiling the sugar peas for maximum 5 minutes in some salted boiling water. they shall stay firm to the bite. to clean them before cooking you just have cut both ends. after cooking, immediately put them into iced water to preserve the consistency and the green color. if your prawns are not precooked you have to cook them for a very few minutes just until they turn rosa.<\/p>\n

roast the pine nuts. slice the spring onions and chop the coriander. and finally mix the soy sauce and 4 tbsp of olive oil to combine for the dressing. mix all the ingredients with the crunchy rice and enjoy the salad with a chilled glass of white wine or rose if you like.<\/p>\n

bon app\u00e9tit!<\/p>\n

********************<\/p>\n

1 tasse reis
\noliven\u00f6l
\n300 g zuckererbsen
\n150 g garnelen
\n2 el sojasosse
\n2 fr\u00fchlingszwiebeln
\n25 g pinienkerne
\n1\/2 bund koriander<\/p>\n

bevor der reis gekocht wird, wird er f\u00fcr dieses rezept vorher 5 minuten in etwas oliven\u00f6l gebraten, bis die ersten Reisk\u00f6rner beginnen golden zu werden. danach wird er in 1 1\/2 tassen gesalzenem wasser gekocht, bis alle kochfl\u00fcssigkeit aufgesogen ist. dann die temperatur der kochplatte\/gas erh\u00f6hen und den reis erneut braten. es wird eine weile dauern, bis der reis wirklich anf\u00e4ngt zu braten. zwischenzeitlich kann das gef\u00fchl aufkommen, er w\u00fcrde einfach nur anh\u00e4ngen. ruhe bewahren und weiter r\u00fchren, man merkt, wenn es soweit ist, das der reis knusprig wird. vom herd nehmen, eine teel\u00f6ffel oliven\u00f6l untermischen, in eine gro\u00dfe sch\u00fcssel geben und abk\u00fchlen lassen.<\/p>\n

als n\u00e4chstes die zuckererbsen f\u00fcr 5 minuten in leicht gesalzenem wasser kochen. vorher waschen und beide endenabschneiden. sie sollten bissfest bleiben. nach dem kochen direkt mit sehr kaltem wasser abschrecken, damit sie ihre sch\u00f6ne gr\u00fcne farbe und ihre knackigkeit behalten. sollten die garnelen nicht bereits vorgekocht sein, m\u00fcssen auch diese noch kurz f\u00fcr wenige minuten gekocht werden bis sie rosa sind.<\/p>\n

die pinienkerne r\u00f6sten, die fr\u00fchlingszwiebeln fein schneiden und den koriander hacken. zum schluss soja sosse und oliven\u00f6l f\u00fcr das dressing mischen. alle zutaten mit den gebratenen reis mischen und mit einem gut gek\u00fchlten weisswein oder ros\u00e9 servieren.<\/p>\n

guten appetit!<\/p>\n","protected":false},"excerpt":{"rendered":"

this salad is really, really delicious and a herald of the beginning summer. the sugar peas are unbelievable fresh and the rice in this recipe is fried till crunchy, which makes a really fantastic texture. in addition, the crunchiness is … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[7,10],"tags":[19,45],"class_list":["post-1013","post","type-post","status-publish","format-gallery","hentry","category-recipes","category-spring","tag-salad","tag-sugar-peas","post_format-post-format-gallery"],"_links":{"self":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/1013","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1013"}],"version-history":[{"count":28,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/1013\/revisions"}],"predecessor-version":[{"id":3313,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/1013\/revisions\/3313"}],"wp:attachment":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1013"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1013"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1013"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}