Light rice salad
calories: medium
category: pasta
cost: medium
difficulty: medium
preparation time: 60
Ingredients
Rice for Rice Salad 1 kg.
Rocket 100 gr.
Balsamic vinegar as required
Extra virgin olive oil as required
Salt to taste
Pepper to taste
Marjoram a sprinkling
Eggs 2
Tuna fish 2 tins
Sweet corn 1 tin
Black olives 200 gr.
Zucchini 5
Tomatoes 200 gr.
Radicchio half a head
Colored peppers 1
Green beans 150 gr.
Basil a few leaves
Salted ricotta cheese 150 gr.
Button mushrooms 100 gr.
See our
Wine Tips
for your meals
Rocket 100 gr.
Balsamic vinegar as required
Extra virgin olive oil as required
Salt to taste
Pepper to taste
Marjoram a sprinkling
Eggs 2
Tuna fish 2 tins
Sweet corn 1 tin
Black olives 200 gr.
Zucchini 5
Tomatoes 200 gr.
Radicchio half a head
Colored peppers 1
Green beans 150 gr.
Basil a few leaves
Salted ricotta cheese 150 gr.
Button mushrooms 100 gr.
See our
Wine Tips
for your meals
Preparation Before preparing your ingredients, put a large enough pot of water for a kilo of rice on the fire as well as a non-stick pan on the fire. Wash the zucchini, cut them into rounds and grill them. Prepare the rest of the ingredients. Cut the ends off the green beans and put them into the rice water for 5 minutes. Take them out and drain them and stop them from cooling further by running them under cold water.
Slice the button mushrooms finely. Cut half the radicchio into fine strips. Put the rice into plenty of salted water for about 16 minutes. Cover the eggs with water and let them boil for 8 minutes after the water has started boiling. Cool them under the tap to peel them more easily. Go on cutting the vegetables up. Then the pepper, tomatoes, rocket and the green beans. Add the zucchini as well. Now season it all, adding the salt, a sprinkling of marjoram, black pepper, balsamic vinegar and extra virgin olive oil and mix well! The rice is now ready. Drain and run it under cold water to cool it.
The ingredients are all ready and we are at the final seasoning step. Lay a base of vegetables, rice and then vegetables again. Add the black olives, sweet corn and tuna fish. Mix well! Lastly fold in the eggs and the salted ricotta cut into small cubes, a little more oil and mix again and a few basil leaves to decorate and the rice salad is ready
Buon appetito ………….a light, happy meal! The Chef's tips You should use a parboiled rice so that the grains do not stick together. We suggest you should drink a light white wine such as the Cerveteri bianco with your dish. Curiosity Rice is one of the five basic alimentary species for human beings and it is the main plant cultivated on this earth. It belongs to the graminaceous family and is called the Oryza Sativa.
Slice the button mushrooms finely. Cut half the radicchio into fine strips. Put the rice into plenty of salted water for about 16 minutes. Cover the eggs with water and let them boil for 8 minutes after the water has started boiling. Cool them under the tap to peel them more easily. Go on cutting the vegetables up. Then the pepper, tomatoes, rocket and the green beans. Add the zucchini as well. Now season it all, adding the salt, a sprinkling of marjoram, black pepper, balsamic vinegar and extra virgin olive oil and mix well! The rice is now ready. Drain and run it under cold water to cool it.
The ingredients are all ready and we are at the final seasoning step. Lay a base of vegetables, rice and then vegetables again. Add the black olives, sweet corn and tuna fish. Mix well! Lastly fold in the eggs and the salted ricotta cut into small cubes, a little more oil and mix again and a few basil leaves to decorate and the rice salad is ready
Buon appetito ………….a light, happy meal!
