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Black rice salad with chick peas and prawns mussels

by Ada Parisi
5 min read
Insalata di riso nero, cozze, ceci e gamberi

Black rice salad with chick peas and prawns mussels: basically a seafood rice salad, or perhaps a seafood salad with rice. Undecided as well call this dish. It is certainly a unique dish fresh, Lightweight, colorful and inviting. With so much fish but also zucchini and crispy raw peppers, simply dressed with extra virgin olive oil, lemon juice and fresh herbs. A fresh change and sea among the many OF SALAD RECIPES you find on the site. And if you want you can also subscribe to my channel YOUTUBE where you'll find many videos Sicilian recipes but not only to try.

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. The black rice salad with chickpeas mussels and shrimps from this point of view is a perfect recipe. Seen that, though, you can not just live on caprese or PROSCIUTTO, FIGS AND MELON, although in a more or less creative versions, I'm studying different pasta salads or rice to prepare in advance. Even in case of unexpected guests.

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. Among other things, if you want you can also use different types of fish such as swordfish, salmon, the clams.

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.

Insalata di riso nero, cozze, ceci e gamberi


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 3.0/5
( 2 voted )


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


Black rice salad, mussels, chickpeas and prawns

To make 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. Wash Venus rice under running water and keep it in a bath, then boil it in salted water. Drain al dente and let it cool to room temperature. Store the rice in the refrigerator until it is used.

Clean the mussels tearing the byssus and by wiping with a knife or kitchen retina up to eliminate any impurities. Wash mussels under running water. Put in a pan a little extra virgin olive oil, the clove of garlic and a few strands of parsley, 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, soaked in cooking water and covered with film for contact food. 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. Store 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!

MATCHING: "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

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elisabetta corbetta 20 June 2018 - 08:36

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

Ada Parisi 21 June 2018 - 20:02

Thanks Elizabeth! A warm greeting


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