Pirinac salata (Rice salad)

Sastojci (za 4 osobe): 150 g pirinča (belo, dugog zrna), 2 kašike ulja,  3–4 kisela krastavčića (oko 100 g),  100 g kisele pavlake, 2–3 kašike majoneza, 1 kašičica senfa (opciono), prstohvat bibera, 1 kašika sitno seckanog lista peršuna ili mirođije (za dekoraciju).

Priprema:

1. Skuvati pirinac 

2. Ohladiti pirinac na sobnoj temperaturi. Kisele krastavčiće sitno iseckati na kockice.

3. U velikoj činiji pomešati ohlađen pirinač i krastavčiće.

4. Dodati kiselu pavlaku, majonez i senf. Dobro promešati da se sve sjedini.

5. Dodati bibera i promesati. 

6. Po želji dodati i malo sitno seckanog peršuna ili mirođije za osvežavajući ukus i dekoraciju.

7. Salatu ostaviti u frižideru 60 minuta pre posluženja da se ukusi prožmu.

Vrste pirinča i upotreba u jelima

Cuvanje:

Salata se čuva u frižideru 1–2 dana.

Najbolje se slaže uz sledeća jela:

1. Pečeno ili prženo meso

- Pileći file, ćuretina, svinjski ili juneći odrezak.

- Salata dodaje svežinu i blagu kiselkastu notu koja balansira masnoću mesa.

2. Riba

- Bilo koja pečena ili pržena riba, posebno belo meso poput oslića, pastrmke ili lososa.

- Kiseli krastavčići u salati lepo kontrastiraju masnoći ribe.

3. Grilovano povrće ili pečene tikvice i pečena paprika

- Salata može biti lagani prilog uz vegetarijanski obrok.

4. Sendviči ili zalogaji

- Može se koristiti kao punjenje u sendvičima ili kao deo meze ploče.

5. Topli roštiljski obroci

- Odlično ide uz ćevape, pljeskavice ili kobasice, jer pirinač upija so i sos, a krastavčići daju osvežavajuću teksturu.

Napomena:

- Za decu i dijabetičare možete smanjiti količinu majoneza i koristiti niskomasnu pavlaku, pa i dalje ostaje ukusan i kremast prilog.

Ingredients (for 4 people): 150 g of rice (white, long grain), 2 tablespoons of oil, 3–4 pickles (about 100 g), 100 g of sour cream, 2–3 tablespoons of mayonnaise, 1 teaspoon of mustard (optional), a pinch of pepper, 1 tablespoon of finely chopped parsley leaf or dill (for decoration).

Preparation:

1. Cook the rice.

2. Cool the rice at room temperature. Finely chop the pickles into cubes.

3. Mix the cooled rice and pickles in a large bowl.

4. Add sour cream, mayonnaise and mustard. Stir well to combine everything.

5. Add pepper and stir.

6. If desired, add some finely chopped parsley or dill for a refreshing taste and decoration.

7. Leave the salad in the fridge 60 minutes before serving to allow the flavors to permeate.

Type of rice and use in dishes

Keeping:

The salad is kept in the fridge for 1-2 days.

It goes best with the following dishes:

1. Baked or fried meat

- Chicken fillets, turkey, pork or beef steak.

- The salad adds freshness and a slight sour note that balances the fat of the meat.

2. Fish

- Any baked or fried fish, especially white meat such as hake, trout or salmon.

- The pickles in the salad contrast nicely with the fat of the fish.

3. Grilled vegetables or roasted zucchini and roasted peppers

- Salad can be a light side dish with a vegetarian meal.

4. Sandwiches or finger food 

- It can be used as a filling in sandwiches or as part of a mezze plate.

5. Hot barbecue meals

- It goes great with kebabs, burgers - patties or sausages, because the rice absorbs salt and sauce, and the pickles give a refreshing texture.

Note:

- For children and diabetics, you can reduce the amount of mayonnaise and use low-fat sour cream, so it still remains a tasty and creamy side dish.