Today a cold hermes red rice salad with spinach pesto, almonds and tomatoes. Is’ a single dish summer, very cool, easy, Lightweight and packed with vitamins and nutrients. I am trying to do a little bit of diet and decided to eat carbohydrates for lunch only, and of favoring those integrals, combining vegetables raw and preferably a little extra virgin olive oil. All but without penalizing the palate, because you may have guessed by now that I like to eat and eat well.
Hermes red rice, Perfect for salads
The dish now, vegetarian and vegan, is a cold rice salad with rice red Hermes, an integral and aromatic varieties rich in fibre, mineral salts and especially iron, Hence its rusty red color so attractive. It has a long cooking, about 40 minutes, and it's perfect for cold dishes or fried as a side dish for meat or fish. I simply boiled and seasoned with pesto spinach, almonds and lemon, raw tomato and Basil. And I guarantee that is good food, fresh and aromatic.
Of course you can also prepare the red Hermes rice with spinach pesto, almonds and tomatoes in advance and store it in the refrigerator: just let it rest for 30 minutes at room temperature before serving. I'm sure you'll be fine. If you can't find spinach, you can replace them with rocket, chicory, kale depending on the season.
350 grams of rice red Hermes
6 large red vine tomatoes
2 cloves of garlic
300 grams of fresh spinach leaves
extra virgin olive oil as required
30 grams of toasted almonds in addition to those for garnish
fresh basil as required
salt to taste
the juice of half a lemon
Wash the rice and place in a large casserole. Cover with plenty of cold water, salt and bring to a boil, then lower the heat and cook for 40 minutes or according to package. Consider that this rice stays crisp and grainy of course, because being integral does not release a large amount of starch. Once cooked, drain (usate l'acqua per innaffiare le piante, is rich in iron and nutrients and your plants will thank you) and let it cool at room temperature.
While rice is cooking, wash the spinach, remove tough stems and place them in a blender with almonds, two tablespoons of lemon juice, 4 tablespoons oil, l'aglio e un po' di sale. Blend everything until creamy smooth and homogeneous and adjust if necessary with salt and lemon. The cream should be slightly agra, fresh.
Wash the tomatoes, practice on the peel a cross shaped cut and Blanch them for a minute in boiling water. Then dip them in cold water and peel them: the skin will come off with ease. Cut them in half, poi a quarti ed eliminare tutti i semi e l'acqua di vegetazione. Then cut into strips and then into cubes. Season with a little oil and salt and let it sit.
Cut the Basil into thin strips (Chiffonade). Season the rice now cold with spinach pesto (don't use it all so that you can put a little on the bottom of the dishes), Add the tomatoes and Basil.
Composition of the dish: put on the bottom of each dish a tablespoon of pesto, adagiarvi sopra l'insalata di riso rosso Hermes e guarnire con un po' di basilico e le mandorle tostate. Bon appétit!