{"id":146,"date":"2009-02-08T23:50:14","date_gmt":"2009-02-08T22:50:14","guid":{"rendered":"http:\/\/somes.dk\/?p=146"},"modified":"2021-03-21T15:48:00","modified_gmt":"2021-03-21T14:48:00","slug":"chiligryde-med-rissalat","status":"publish","type":"post","link":"https:\/\/somes.dk\/?p=146","title":{"rendered":"Chiligryde med rissalat"},"content":{"rendered":"<p style=\"text-align: justify;\"><em><strong>Rissalat<\/strong>: <\/em>3 dl gr\u00f8nsagsbouillon, 2 dl l\u00f8se ris, parboiled (ca. 160 g), 1 gr\u00f8n peberfrugt i strimler, 1 r\u00f8d peberfrugt i tern, 1 dl hakket frisk persille<\/p>\n<p style=\"text-align: justify;\"><em><strong>Chiligryde<\/strong>:<\/em> 2 grofthakkede zittauerl\u00f8g, 2 sm\u00e5 hakkede fed hvidl\u00f8g, 25 g oliemargarine, 500 g hakket oksek\u00f8d (max 6% fedt), 1 frisk chilipeber, 1 d\u00e5se b\u00f8nner i chilisauce, 1 dl vand, 1 spsk s\u00f8d chilisauce, 1 tsk groft salt<\/p>\n<p style=\"text-align: justify;\"><em><strong>Dressing<\/strong>:<\/em> 1\u00bd dl cremefraiche 18%, 1 lille knust fed hvidl\u00f8g, \u00bd tsk groft salt, friskkv\u00e6rnet peber<\/p>\n<p style=\"text-align: justify;\"><strong><em>Rissalat:<\/em><\/strong><\/p>\n<ol>\n<li style=\"text-align: justify;\">Kog risen i boullionen ved svag varme og under t\u00e6tsluttende l\u00e5g i ca. 12 minutter.<\/li>\n<li style=\"text-align: justify;\">Tag gryden af varmen og lad risene tr\u00e6kke, stadig under l\u00e5g, i ca. 12 minutter.<\/li>\n<li style=\"text-align: justify;\">Lad dem k\u00f8le af. Bland de afk\u00f8lede ris med peberfrugter og persille<\/li>\n<\/ol>\n<p style=\"text-align: justify;\"><em><strong>Chiligryde<\/strong>:<\/em><\/p>\n<ol>\n<li style=\"text-align: justify;\">Svits l\u00f8g og hvidl\u00f8g i oliemargarinen i en tykbundet gryde.<\/li>\n<li style=\"text-align: justify;\">Tils\u00e6t k\u00f8det og svits det ligeledes.<\/li>\n<li style=\"text-align: justify;\">Fl\u00e6k og hak chilipeberen og tils\u00e6t den sammen med de \u00f8vrige ingredienser.<\/li>\n<li style=\"text-align: justify;\">Lad chiligryden koge ved svag varme og under l\u00e5g i ca. 10 min.<\/li>\n<\/ol>\n<p style=\"text-align: justify;\"><em><strong>Dressing<\/strong>:<\/em><\/p>\n<p style=\"text-align: justify;\">Vend cremefraiche med hvidl\u00f8g, salt og peber. Smag dressingen til.<\/p>\n<p style=\"text-align: justify;\"><a href=\"https:\/\/somes.dk\/?p=146&amp;print=1\" title=\"Print denne post\" rel=\"nofollow\"><img decoding=\"async\" class=\"WP-PrintIcon\" src=\"https:\/\/somes.dk\/wp-content\/plugins\/wp-print\/images\/printer_famfamfam.gif\" alt=\"Print denne post\" title=\"Print denne post\" style=\"border: 0px;\" \/><\/a>&nbsp;<a href=\"https:\/\/somes.dk\/?p=146&amp;print=1\" title=\"Print denne post\" rel=\"nofollow\">Print denne post<\/a><\/p>\n<p style=\"text-align: justify;\">\n","protected":false},"excerpt":{"rendered":"<p>Rissalat: 3 dl gr\u00f8nsagsbouillon, 2 dl l\u00f8se ris, parboiled (ca. 160 g), 1 gr\u00f8n peberfrugt i strimler, 1 r\u00f8d peberfrugt i tern, 1 dl hakket frisk persille Chiligryde: 2 grofthakkede zittauerl\u00f8g, 2 sm\u00e5 hakkede fed hvidl\u00f8g, 25 g oliemargarine, 500 g hakket oksek\u00f8d (max 6% fedt), 1 frisk chilipeber, 1 d\u00e5se b\u00f8nner i chilisauce, 1 &hellip; <a href=\"https:\/\/somes.dk\/?p=146\" class=\"more-link\">L\u00e6s videre <span class=\"screen-reader-text\">Chiligryde med rissalat<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":5930,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[26,16,8],"tags":[],"class_list":["post-146","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-oksekoed-kalvekoed","category-hovedretter","category-opskrifter"],"_links":{"self":[{"href":"https:\/\/somes.dk\/index.php?rest_route=\/wp\/v2\/posts\/146","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/somes.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/somes.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/somes.dk\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/somes.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=146"}],"version-history":[{"count":0,"href":"https:\/\/somes.dk\/index.php?rest_route=\/wp\/v2\/posts\/146\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/somes.dk\/index.php?rest_route=\/wp\/v2\/media\/5930"}],"wp:attachment":[{"href":"https:\/\/somes.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=146"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/somes.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=146"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/somes.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=146"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}