Rice salad # 1

Too hot to eat anything? Try this alternative salad with rice, which can also be prepared early in the morning or the night before and refrigerate. You can also vary the vegetables or use a different type of rice.

Ingredients for 2 people:
120 gr. “long & wild” rice
1 zucchini
4 tomatoes piccadilly
½ cup peas (even frozen)
1 carrot
1 boiled egg
1 mozzarella cheese
2 slices of melon (optional)
some sliver of grana padano
2 tablespoons of extra virgin olive oil
1 tablespoon spicy mustard (optional)
a few basil leaves
salt

Time: 30 minutes
Difficulty: Easy

Cook rice and peas together in salted water. Meanwhile, put the egg to thicken.
Dice the carrot and zucchini and after 5 minutes cook with the rice. Cut into little cubes tomatoes and mozzarella and place in a large bowl. After 15-18 minutes of cooking, drain rice and vegetables, thoroughly under cool running water and drain again eliminating all the liquid. Add the rice in the bowl with slices of melon cut into cubes, crumbled hard-boiled egg, the shards of parmesan and basil leaves. Dress with extra virgin olive oil and mustard, mix well and let stand in refrigerator at least half an hour. Enjoy your meal!
 

See the recipe in printable PDF