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

Pudding with rice vegetables

A recipe for a great appetizer or to serve with a second dish: in the image is accompanied with a cod fillet steamed with diced tomatoes, basil and grated raw carrots seasoned with lemon and olive oil.

Ingredients for 4 pies:
1 bowl of brown rice
1 large or 2 small zucchini
1 tomato
3 tablespoons grated Parmesan cheese
1 ricotta cheese (3.53 OZ, 100 grams)
4 tablespoons of peas (also frozen)
salt q.b.
Time: 45 minutes with brown rice and pressure cooker
Difficulty: easy
Oven: 356° F

Boil the rice in salted water with a pressure cooker will take about 15 minutes from time, after cool, open the lid, add the peas and cook for 5 minutes.
Cut the zucchini into slices along its length in order to obtain 8 and grill them under the broiler in the oven on to 350° F, 3 minutes per side. Cut the tomato into 4 slices. Stir the rice and peas with ricotta and parmesan cheese.
4 molds lined ceramic oven with parchment paper or silicone dampened, put on the bottom of each mold a slice of tomato and place two slices on the edges of grilled zucchini. Fill with rice mixture and bake under the grill for 15 minutes. Turn out gently and serve.

See the recipe in printable PDF

Rice with asparagus and toma cheese

A typical Italian first course that combines the delicate flavor of the asparagus to the more decided of toma cheese. Try it!

 

Ingredients for 4 people:

 
1 bunch of asparagus
9 handfuls of rice
1 onion
2,82 OZ (80 grams) toma cheese
½ liter of vegetable broth
Parmesan cheese to taste
½ cup dry white wine
½ tablespoon extra virgin olive oil
salt q.b.

Time: 25 minutes
Difficulty: medium

Peel and clean the asparagus by removing the stalks harder. Cut into slices, leaving the tips whole. In a large pan fry the sliced onion in a tablespoon of oil. Add the rice and stir until it becomes pearly. Add the wine and asparagus. Continue cooking over low heat for 10 minutes, adding the broth a little at a time. I just put the salt in the soup. At this point check that is not too soupy, if not, add more broth and do not absorb the amount already paid. A two or three minutes from the end of cooking, add the chopped toma and Parmesan. Serve immediately.
Enjoy your meal.

See the recipe in printable PDF

Rice "long & wild", shrimp and champagne

A quick recipe but very good, you can use the advanced sparkling wine, preferably sweet that creates that special taste.

  

Ingredients for 2 people

• 100 grams of rice "long & wild"
• 200 gr. of shrimp tails (even frozen)
• 200 gr. of mussels
• 1 small onion
• 1 sachet of saffron
• 1 glass of sparkling wine
• ½ liter of vegetable stock
• 1 tablespoon oil EVO
• salt
• parsley q.b.

Time: 20 minutes
Cooking rice: 12/15 minutes 

Cut the onion and cook it in the oil in a frying pan  (if you have the wok is fine!).
Simmer for a few minutes the prawns in hot water and then remove the shell, but not the tail.
Add them to the onion along with the mussels, pour the champagne.
Pour the hot vegetable stock gradually dries and cook for 10 minutes.
I have a little salty only the stock.
Dissolve the saffron in a small cup of stock and pour over rice. Cook for another 5 minutes until completely absorbed the liquid.
At the end of cooking sprinkle with chopped parsley and serve, I decorated the plate with dell'insalatina curly.
Enjoy your meal!

See the recipe in printable PDF

Burgers beans and rice

A good dish and an alternative to meat. Can also be used as a main dish.

Ingredients for 2 people:

• 1 cup rice  
• 1 cup beans (if dried soaked in water the night before with bicarbonate) 
• 1 carrot 
• 1 courgette 
• 1 shallot 
• 1 egg 
• 2 tablespoons oil EVO 
• 1/2 teaspoon curry 
• 1/2 cup breadcrumbs 
• 3 tablespoons parmesan cheese     
• salt

Time: 30 min with beans cookedIf using dried beans cook for 25 minutes in a pressure cooker. 
Cook the rice separately. 
Peel and clean the carrot, zucchini and scallions. Grate the carrot and zucchini, cut in thin slices the shallot.
 to soften Cook the shallots in a frying pan with a tablespoon of oil.
Add the grated vegetables.
Mix in a mixer beans and rice. Add the sauteed vegetables and egg.
Correct with breadcrumbs if the mixture is too liquid.
Add parmigino and 1/2 teaspoon curry. Season with salt.
In a dish put the remaining bread crumbs, roll into balls the mixture and roll in bread crumbs.
Bake in a pan with a little oil (or in the oven if you prefer) for 5 minutes right and left.

Serve with seasonal salad.

See the recipe in printable PDF

Rice with broad bean and “genovese sauce”

Rice with broad bean and “genovese sauce”

Ingredients for 4 people

• 1 small onion
• 100 grams of fresh or frozen broad beans
• 500 ml vegetable stock or hot water with a ½ tablespoon of salt
• 1 jar of “genovese sauce”  or 200 grams of homemade “genovese sauce”
• 200 gr rice
• 1 cup white wine.
• Salt
• 1 tablespoon extra virgin olive oil
• 4 tablespoons grated Parmesan cheese.

In a skillet brown the onion in the oil.
Add the rice and toast. Pour the wine and beans (you can use them without thaw if frozen).
Once the wine has dried, pour the vegetable stock or the salted water that you have boiled.
You can cook for 10 minutes and then add the “genovese sauce”.
Bring to the end of cooking, or until the broth has dried, usually 15/20 minutes from when you put the wine.
When cooked, add the Parmesan cheese.
Enjoy your meal!

 View the PDF of the recipe