Feta Taco Raisu - Vegetarian Taco Salad Variation with Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Taco Salad without meat, served with rice and feta Ingredients:
100 g lettuce |
2 taco shells |
100 g whole grain rice |
2 dashes salt |
1 tomato |
1/3 cup parsley |
2 tbsp orange juice |
1 tbsp cumin |
1 tbsp dried chili |
1/2 tbsp paprika |
6 dashes hot sauce |
1 tbsp salsa |
200 g feta cheese |
4 tbsp refried beans |
2 tbsp sour cream |
1 tsp balsamic vinegar |
2 tsp sunflower seeds |
Directions:
1. Add rice to a non-stick pan, toast on medium heat without oil.
2. When brown, add salt and 1 cup of water, let simmer. You can keep the rice slowly cooking, adding more water as appropriate while you prepare the rest of the meal (maximum 30-40 mins depending on rice).
3. Meanwhile, shred lettuce and set aside.
4. Crumble taco shells, set aside.
5. Chop parsley.
6. Cut tomato into wedges (about 8).
7. Combine parsley and tomato in a small bowl.
8. Add salsa, spices, hot sauce and orange juice. Mix.
9. When the rice is done to your liking, split evenly between two bowls.
10. Add lettuce, then crumbled taco shells.
11. Add salsa/tomato mix on top.
12. Wrap feta cheese in aluminum foil and put in oven for ca. 5 minutes at 180C (or put in microwave on a plate until it starts to run).
13. Split feta evenly between the two bowls.
14. Top off with refried beans, sour cream, balsamic vinegar (in the form of crema di balsamico), and sunflower seeds. Serve while feta is still warm.
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