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
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
Large pot, pan and bowl
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.
Leave a comment
Comments will be approved before showing up.