Rice salad: classic recipe. Forse the most loved of summer dishes. Surely every one of you has his own recipe and each puts rice in the salad ingredients you prefer as, Rice apart (which may be replaced with barley, spelt, fregula Sardinian, cous cous), the dressing is completely customizable. There are seafood rice salads, with chicken, even with fruit. Here I want to give you some general tips on the type of rice, the method of preparation and the base type of condiment (the most classic). If you prefer more creative recipes you can try the‘Black rice salad with mussels, chickpeas and prawns, l’red rice salad with spinach pesto, tomatoes and almonds, l’fregula salad with confit tomatoes and almonds Or l’cous cous salad, mackerel and grilled vegetables or l’couscous salad with chicken and eggplant.
Which rice used for rice salad
We come to us: RICE who choose to prepare the rice salad in his classic recipe? Need a laugh that keeps perfectly cooked. I use a Carnaroli rice, better if integral or semi-integral, I find perfect because it has a complex taste and a perfect cooking resistance. the alternative? a red or black rice (Venus or Artemis) if you want something more fancy, perfect if you plan to use the fish as an ingredient, or a long-grain rice and aromatic like the Apollo or Thai, rice salad Oriental twist. Rice should be cooked a lot al dente in slightly salty water, drained, seasoned with a drizzle of extra virgin olive oil and then left to cool and spread on large trays in a thin layer, so it will not have time to overcook. Once at room temperature, store the rice for at least an hour in the refrigerator. When season it your salad, the rice should be cold.
How to dress the salad rice
Absolutely banned CONDIMENTS READY: the pickles and pickles in the traditional rice salad I like, but they buy everything separately. Artichokes, mushrooms, black olives (I use the Sicilian seasoned, tastier), gherkins, Pickles, sweet and sour onions, corn. And all perfectly drained from the oil or by vinegar. Always add some RAW FRESH VEGETABLES, to give a crispy touch: I use carrots, just blanched peas (If you prepare in spring) and red peppers diced or thin fillets. A variation that I like is the avocado. I do not put tomatoes because they deteriorate too quickly. For the same reason (and also because I do not like), I do not put it in the traditional rice salad or cheese or ham, but if you like to put them well, But an hour before serving, not hours and hours before.
Then there is room for herbs and to the black pepper ground fresh: I put basil, thyme and marjoram that give a wonderful aroma. I will not even hear about the MAIONESE: It is a complete and utter no, it sours the taste of rice salad, prevails over that of the dressing and makes the rice salad, it should be fresh and grenade, massed heavy. Instead, the CANNED TUNA, that my house can not miss in the salad rice. And if you want you can garnish the dish each time with a hard-boiled egg slice. Remember to keep the rice salad covered with plastic wrap in the refrigerator but do not serve ice: at least half an hour at room temperature and all tastes and scents come alive. Have a good day!
400 grams of full Carnaroli rice seeds
1 red bell pepper
a handful of fresh peas (when in season)
gherkins, to taste
sweet and sour onions, to taste
artichokes in oil (better if the roasted type), to taste
mushrooms or mushrooms in oil, to taste
classic Giardiniera, to taste
black olives (I use the Sicilian seasoned, which they are very tasty), to taste
300 grams of tuna in olive oil (better if in glass tranci), net weight
basil and other herbs
black pepper, to taste
extra virgin olive oil, to taste
To prepare the rice salad you must first boil the rice in plenty of salted water. Drain the rice al dente and season with a drizzle of extra virgin olive oil. Spread the rice on plates or trays in a thin layer and let it cool completely. Once the rice is cold, cover with plastic wrap and refrigerate.
For rice salad dressing, in my case I drain all the oils and all the pickles (tuna, gherkins, mushrooms, artichokes, corn, onions and pickles) and leave them in a colander for 10 minutes, so that they lose all the liquid. Then cut them into very small pieces. Cut into cubes and also the carrot into thin slices red pepper. Cut the olives into slices. If peas are in season, sbollento them for 5 minutes in lightly salted water, but if you want to use them even out of season they go very well frozen peas.
Finely chop the herbs and join them in the rice salad dressing. I put everything in the refrigerator for 15 minutes. Once rice and seasoning are cold, join the two things mixed well, Then I condisco with extra virgin olive oil to taste and freshly ground black pepper. I store rice salad in the refrigerator, covered with plastic wrap, up to 3 days after preparation. In my opinion, the rice salad is better if made a day in advance and if you have to advance it, remember to add a little more oil to refresh it a little bit. If you like, you can garnish the classic rice salad with a few cloves of boiled eggs. Bon appétit!
MATCHING: Beer Messina Salt Crystals. a lager, malt, with a dense and compact foam, slightly bitter and savory notes of Sicilian citrus fruits. This product is the result of an agreement between the multinational Heineken, owner of the brand Birra Messina, and the cooperative Brewery Messina, formed by former workers of the Heineken, for some years and courageously, They are put in their own, opening a new production site in the city of the Strait. Beer Salt crystals are produced in Messina, with the equipment of the cooperative Brewery Messina.