Rainbow rice salad with spring vegetables

Yields: 4 | Cooking Time: 40Min | Difficulty Level: Easy

This is an unusual rice salad, made with whole grain rice and springy vegetables. Specifically, I used red and black rice of @ilbuonriso and I found them perfect for this recipe. Do you know these varieties? They’re healthier and richer of many nutrients such as antioxidants. Furthermore, they are lower on the glycemic index than traditional white rice. Try it!

La Mozzarella in Carrozza - Rainbow rice salad with spring vegetables


- Rinse the rice under cool water and when this is clean you can cook the rice into the boiling water. Add salt at the end. Drain and let chill.

- Cut asparagus into pieces of 1 cm lengthwise and boil for 5 min. Drain and pour them into cold water so they will maintain their color.

- Clean the artichokes and cut into thin slices. Stir fry them in a pan with a garlic clove and after few minutes add the zucchini, diced into cubes. Add some asparagus cooking water if necessary. Cook until tender but still crunchy.

- Place the rice into a large bowl, stir in the vegetables and season with extra Virgin olive oil, black pepper, salt and fresh mint leaves.

Serve immediately or put in the fridge and eat cool.


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    ~ 100g Red rice @ilbuonriso

    ~ 100g Black rice @ilbuonriso

    ~ 100g Brown rice @ilbuonriso

    ~ 4 Artichokes

    ~ 500g Asparagus

    ~ 3 Zucchini

    ~ Extra Virgin olive oil

    ~ Salt

    ~ Fresh mint

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