Black rice salad, mussels, chickpeas and prawns

of seafood rice salad, or maybe seafood salad with rice. Undecided as well call this dish, which in fact it is a black rice salad with mussels, chickpeas and prawns. A single dish fresh, Lightweight, colorful and inviting, with zucchini and crispy raw peppers, simply dressed with extra virgin olive oil, lemon juice and fresh herbs. You understand that I suffer the heat (I am a poor Sicilian) and even my love of cooking gives ground when the temperature gets too high. So, and prefer to three months the fish to meat, in summer I try to prepare dishes that are decidedly cold to eat or at least at room temperature. Seen that, though, you can not just live on caprese or Ham, figs and melon, although in a more or less creative versions, I'm studying different pasta salads or rice. I recommend you boil the rice the day before, al dente, and store it in the refrigerator, so will already cold when you add fish and vegetables. You can safely keep this seafood salad ready in the fridge for a day, covered with plastic wrap for contact. Among the early summer cold you could also try pasta with fennel pesto and fresh salmon, l’Sardinian gnocchi salad with tuna and vegetables, l’Wheat Salad, or the sfiziosissimi cous cous with mackerel, eggplant and tomato confit or the cous cous with chicken, Eggplant and almonds.

BLACK RICE SALAD, MUSSELS AND SHRIMP

Print This
PORTIONS: 4 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • 300 grams of rice Venus
  • 1 kg of mussels
  • a clove of garlic and some parsley wire
  • 350 grams of pink shrimp pot
  • 250 grams of cooked chickpeas
  • salt and pepper, to taste
  • a small red pepper
  • tre zucchine romanesche
  • lime juice (or lemon), to taste
  • extra virgin olive oil, to taste
  • lemon thyme and marjoram, to taste

PROCEEDINGS

Black rice salad, mussels, chickpeas and prawns

To prepare the black rice salad, mussels, chickpeas and prawns you have to first prepare the rice: this is a task that you can do the day before. Venus Wash the rice under running water and keep it in the bathroom, then boil it in salted water. Drain al dente and let it cool to room temperature. Keep the rice in the refrigerator until ready to use.

Clean the mussels tearing the byssus and by wiping with a knife or kitchen retina up to eliminate any impurities. Wash the mussels under running water. Put in a pan a little extra virgin olive oil, the garlic and some parsley wire, Heat the pan and add the mussels. Cover and cook over high heat a few seconds: as soon as the mussels will open, remove from pan. Once all the mussels are open, remove the shellfish from the valves and set them aside, immersed in the cooking water and covered by film for food in contact. Keep the mussels in the refrigerator until ready to use them.

Clean the shrimps by removing the shell and heads (do not throw, Make it a bisque with carrot, celery, aromas and a little oil and use it for a risotto or a quick pasta), then skip the shrimp in an already hot pan with a thread of extra virgin olive oil, very little salt and black pepper. The shrimp will just change color: It takes just a few seconds over high heat, careful not to overcook them.

Wash the peppers and courgettes. Clean the peppers removing the ends, the seeds and filaments inside whitish. Cut the pepper into very thin strips and then into cubes. Clean the zucchini eliminating the ends, cut in half by eliminating the white inner part, then cut into strips and cubes. Season the vegetables with a little’ extra virgin olive oil, salt and pepper.

Put the black rice in a large bowl and season with extra virgin olive oil, lime juice (or lemon), Salt, black pepper, thyme and marjoram according to your taste. Add the sauteed shrimp, the mussels, i ceci (are fine even those pre-cooked canned) and diced vegetables. Mix well, taste and adjust salt if necessary, lemon or olive oil. Keep the black rice salad, mussels, shrimp and chickpeas in the refrigerator and leave it for at least 30 minutes at room temperature before serving. Bon appétit!

THE PAIRING: “Serrai”, Valdobbiadene DOCG Prosecco top, produced by La Tordera (Vidor, Treviso). This extra dry Prosecco shows a nose of citrus and white fruit, the palate is fresh and very stylish thanks to a fine and delicate

Take a look also ...

2 comments

elisabetta corbetta 20 June 2018 at 08:36

I love this dish, who treat!!!!!
Thanks

Reply
Ada Parisi 21 June 2018 at 20:02

Thanks Elizabeth! A warm greeting

Reply

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.