Rice salad

Rice is so versatile that it combines well with all types of ingredients.
That is why it is possible to create all sorts of main courses and salads of rice enriched with meat or fish, vegetables or fruit, and more. Here follow several suggestions
that you can prepare, perhaps with the help of your children.
 

The classic rice salad

INGREDIENTS FOR 10

Meat or vegetable broth    2 litres
Parboiled rice    700 g
Canned tunny fish    140 g
Fontina cheese    100 g
Pickled vegetables    100 g
Vegetables conserved in oil    100 g
A thick slice of ham    100 g
Mushrooms conserved in oil    80 g
Wurst     80 g
Green and black olives    80 g
Onion     50 g
Evo oil    30 g
White wine vinegar    5 g
Chopped parsley    5 g
Cloves    3 g
Table salt    to taste
White pepper    to taste
Saffron (optional)    no. 2 packets

WHAT YOU’LL NEED IN YOUR KITCKEN

Blast chiller
Pan

Follow These 4 Steps to Start

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Seep the saffron in a cup of boiling hot broth (optional). Pour the broth on the rice prepared in a pan, in the proportion of 1/3 rice and 2/3 broth.

Cover with aluminium foil and bake at 180 °C (356 °F) for approx. 15 minutes.

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Use a blast chiller to cool quickly. Add all the ingredients, diced or sliced, to the rice. Dress with Evo oil, a little vinegar, salt and white pepper, and toss the salad. Store in the refrigerator.

Remove from the refrigerator a short while before serving to that the rice warms to room temperature.

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The cook’s secret

This is an excellent dish for the warm seasons. It is light and can be served as a first course, as an antipasto or as a main dish. Thanks to the variety of ingredients included, it is a complete dish. Obviously, you can add as many other ingredients as you wish. This recipe proposes the pilaf technique to obtain a crunchier, more flavourful salad, but it is also safer from the hygienic point of view. Boiled rice tends to ferment earlier, if not properly conserved, because the grains of rice are full of water and the pickled vegetables, with their acidity, are an ideal terrain of culture for unwanted bacteria. This being one of the classic dishes to prepare for a picnic, it is preferable that the rice be as dry as possible.

Rice, tomato and basil salad

INGREDIENTS FOR 10

Meat or vegetable broth     2 litres
Parboiled rice     700 g
Firm ripe tomatoes     700 g
Evo oil     50 g
Lemon juice     30 g
Basil leaves     10 g
Table salt     to taste
White pepper     to taste
Saffron (optional)     no. 2 packets

WHAT YOU’LL NEED IN YOUR KITCHEN

Blast chiller
Pan
Curved paring knife

Follow These 6 Steps to Start

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Seep the saffron in a cup of boiling hot broth (optional). Pour the broth on the rice prepared in a pan, in the proportion of 1/3 rice and 2/3 broth.

Cover with aluminium foil and bake at 180 °C (356 °F,) for approx. 15 minutes.

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Use a blast chiller to cool quickly.

In the meantime, use a curved paring knife to score the bottom of the tomatoes with a cross. Parboil the tomatoes in boiling water, then cool immediately in cold water.

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Drain and peel the tomatoes. Cut them in half crosswise and squeeze gently to eliminate the liquid with the seeds. Then dice the pulp.

Dress the rice with the diced tomatoes, basil leaves in julienne, Evo oil, lemon juice, table salt and white pepper, then toss to mix. Garnish with a basil leaf and serve.

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Glossary

Parboiled rice: this is not a variety of rice but a preliminary cooking technique, that is, a treatment of the grains of rice that allows for long cooking while conserving the micro-nutrients such as vitamins and mineral salts.

parboiled rice
Fontina Val d'Aosta

Fontina della Val d’Aosta PDO: a very ancient type of cow’s milk cheese produced in Valle D’Aosta with the milk of a local cow breed. This is a semi-hard, fat cheese for medium and long ageing. Forms are aged for at least three months. The orange-brown crusts take on a more intense brown colour as the cheese ages. The greater presence of carotene in the green forage produces a more intense yellow colour in the summer production. The Alpine Fontina is worthy of note. It is produced with milk from pastures above the altitude of 1800 metres above sea level.

Zafferano di San Gimignano PDO: this saffron, cultivated exclusively in the Tuscan municipality of San Gimignano (province of Siena), has always been considered a superior quality. The preparation is done exclusively by hand and it is marketed in the form of integral stigmas to avoid possible imitations, which are easier to market when the product is sold as a powder.

Saffron

How Much Do You Know…?

What is used to prepare Risotto alla milanese?

 A meal without rice is not a meal (Japanese proverb)