Rice salad, perhaps the most beloved 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 the’cous cous salad, mackerel and grilled vegetables or l’couscous salad with chicken and eggplant. We come to us: RICE who choose to prepare the rice salad? 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. The rice must be cooked al dente in lightly salted 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. Absolutely banned CONDIMENTS READY: pickles in oil in the salad and the traditional rice 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 the RAW 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 the space AROMATIC HERBS and freshly ground black pepper: 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!
RICE SALAD CLASSIC (easy recipe)Print This
- 400 grams of full Carnaroli rice seeds
- 1 red bell pepper
- a carrot
- 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 first need to boil the rice in 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 the dressing rice salad, in my case I drain all the pickles and pickle all (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 Chopped herbs and join the salad dressing rice. 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 cherish the rice salad in the refrigerator, covered with plastic wrap, up to 3 days after preparation. I think the rice salad tastes better when made a day in advance and if there were to advance, remember to add some’ oil to cool it a little bit. If you like, You can garnish the salad classic rice with a few cloves of boiled eggs. Bon appétit!
THE PAIRING: 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.