Recipe: Spring rice salad
2017-05-05
Now Spring has sprung, it’s time to think about lighter, more colourful dishes. How about making a deliciously healthy
Spring rice salad using seasonal ingredients?
Today’s recipe is a
simple yet tasty all-in-one dish: it contains grains (rice), vegetable protein (in the shape of peas, one of the pulses) and vegetables (asparagus and courgette flowers).
Here are the
ingredients for four people:
rice (200 g),
peas (120 g),
asparagus (150 g),
courgette flowers(50 g),
extra virgin olive oil (100 ml) and
salt (to taste).
It
takes around
40 minutes to make (25 min. preparation plus 15 min. cooking time).
Here’s how to make it Pour the
rice into a pan full of boiling salted water and cook for around 15 minutes (or follow the instructions on the packet).
Meanwhile, blanch the
peas in salted water for a couple of minutes, then cool in iced water. Wash the
asparagus, trim it to even lengths and tie together with kitchen string, then boil for 10-15 minutes. Leave to cool and chop into small pieces. Finally, trim and wash the
courgette flowers and cut into strips.
Once the rice is ready, drain and rinse immediately under cold running water to stop it overcooking. Place in a serving dish and add the rest of the ingredients. Dress with a pinch of
salt/strong> and some strong>extra virgin olive oil.
Mix the Spring rice salad thoroughly and
serve cold.
Mariagrazia Villa
Recipe: Chef Mario Grazia (Academia Barilla).
Source: Academia Barilla (ed.), I
nsalate fantasia. 50 Ricette Facili, Edizioni White Star, Novara, 2013.
