Rice salad with vegetables, known in Morocco as “Jerda” meaning garden, is an exception because it mixes raw and cooked vegetables presented in an appealing form just like a beautiful garden in spring.
In addition to rice and tuna which constitute the essential elements of this salad, Moroccans add eggs, olives and maize to make the salad a rich plate and give it an irresistible taste.
Jerda - Moroccan Rice Salad with VegetablesPrint Recipe
- 250g rice.
- 3 potatoes.
- 4 carrots.
- Some Lettuce.
- 3 beet roots.
- 200 g green beans
- 1 tomatoe.
- some tuna
- Some maize
- 2 boiled eggs.
- Black pepper
- Some oil
- Some lemon juice
- Boil rice in salty water then drain it and let it cool.
- Add maize, tuna and some oil then mix well.
- Boil beet root, carrots, peas and potatoes.
- Drain these vegetables from water then cut them into small cubes (or any desired shapes).
- Add lemon juice, oil and salt to beet root.
- Boil green beans and add some salt and black pepper.
- Add mayonnaise, salt, oil and black pepper to carrots and potatoes.
- Clean lettuce and put them on the sides of a large plate.
- Put rice into a bowl and turn it upside down into the middle of the plate, to form a ball in the middle.
- Place the vegetables decoratively in the plate, too (the way you want.)
- Put boiled eggs on the top.
- You can add any other vegetables you like; also you can add some olives and pickled cucumber for garnish.
- Put the salad in the refrigerator to cool before serving.