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Summer Black Rice Salad



This variety of black rice has an intense aroma and is rich in iron and silicon, very important for its antioxidant properties.  Can be used in many different preparations, or just as a side. Here is a recipe for a great, cold, summer rice salad, something Italian’s love as a side or as a healthy meal.

 

Yield: serves 5

Prep time: 10 minutes

Cooking time: 35 minutes

 

Ingredients

Artemide Rice, 1 jar (12 ounces) Artemide by Riso Buono

Mozzarella cheese, 12 ounces

Fresh tomatoes, 4 diced

Salted Capers, 2 tablespoons Capers in sea salt by Segreti di Sicilia

Depitted olives, 3 tablespoons Olive Taggiasche denocciolate by Roi

Fresh basil, one bunch

Fresh prawns, 10 cleaned

Extra Virgin Olive Oil, 4 tablespoons Il Sincero by Viola

Sea Salt and Black Pepper, to taste

 

Utensils needed

Large pot, pan and bowl

 

Method

Cook the rice in boiling salted water for about 35 minutes, taste to determine when it is ready. Slice the prawns is smaller pieces, in a pan heat 1 tablespoon Extra Virgin Olive Oil and cook prawns for about 3 minutes, stirring so that they cook through. In a separate bowl prepare your dressing: mix all other ingredients, then add the cooked prawns. Once rice is ready set aside to cool for about ten minutes, then add to the bowl to all other ingredients. Serve cold.


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