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Rice salad

Updated: Jan 10



A colourful rice πŸ”΄πŸŸ πŸŸ‘πŸŸ’


In this place the word diet will be difficult to find. I love more the words balance and enjoy when talking about food. Also the word moderation has to be included even if I would love to eat 200gr of pasta all the time πŸ˜‚


This rice is the perfect solution if you want to have a healthy meal, if you want to cook something to have ready for lunch or to bring at work!


A rice salad with a twist using Riso Gallo rice that got 3 types of rice: traditional, red and black rice 🍚



Ingredients


1 courgette

1 yellow pepper

1/2 onion

10 cherry tomatoes

basil leaves

extra virgin olive oil


Method


Chop your onion in small little squares.

Cut thin strips of 1/2 cm the courgette and the pepper and then do little squares.

Divide your cherry tomatoes in two.

Wash some basil leaves and set aside

In a large pan hit three tablespoons of extravirgin olive oil and once hot add all your veggies.

Stir until cooked and crunchy.


In the meantime cook your rice respecting the time written in the pack.


Once cooked, place your veggies in a large bowl and when ready add you rice.


Twist and add some salt and olive oil if needed.


Add now the basil leaves and the cherry tomatoes. Let it rest for ten minutes.


You can serve it warm or cold: perfect either way!

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