I bet and I’m sure to win that in summer all of you adore eating rice salads! We all have our personal recipe and today I want to introduce you to mine. I have to say that I love any variety of rice. So I’ve decided to combine rice called S.Andrea that is suitable for salads with that one wholemeal black one that it’s fiber-rich and very aromatic. I advise you to rinse and drain the wholemeal black rice before boiling. After you have to cook the two types of rice in two different pots, because cooking times aren’t the same. You can season the rice with a chilli oil if you love spicy flavors, but this oil hasn’t to be too aggressive. Take care of your family by preparing this salad: taste and well-being are the key ingredients of the recipe!
Serves: 6
- 250 grams S. Andrea rice
- 150 grams wholemeal black rice
- 400 grams yellow and red cherry tomatoes
- 200 grams smoked salmon
- Basil leaves
- Extra virgin olive oil
- 1 peeled garlic clove
- Salt
Method
Wash and divide the tomatoes into two parts, then remove the seeds. Cut tomatoes into small pieces and season with oil, salt, minced garlic and chopped basil. Let marinate for about 1 hour. Cook the two types of rice separately. Heat two pots full of slightly salted water and, when the water reaches the boil, pour the black and white rice. That one called S. Andrea needs a cooking time of about 15 minutes, while that one wholemeal black needs a cooking time of about 20 minutes. Drain and let cool. Then pour into a large salad bowl.
Meanwhile, chop the salmon with a knife. Add this one and the tomatoes to the two types of rice. Pour a little olive oil and mix. Place in the fridge for at least 1 hour and after distribute in special ceramic cups. Decorate with some other chopped salmon and basil leaves.rice