Fresh, colorful and tasty, seeing them will make you immediately appetite! These rice salads make summer immediately and are delicious: everyone likes them, regardless of age. Gluten-free, everyone can eat them.
We’re talking about sensational flavored delicacies that you can get accomplish in minutes and that will refresh you during the hot and sultry summer days. Of great scenic effect, they will disappear from the serving dish where you will serve them in a few minutes.
You can prepare them a few days before in the fridge: remember that the less spice remains between the cork and the rice, the harder the rice.
This recipe was illustrated by chef Francesca Marsetti to viewers of the famous cooking TV show “It’s always noon” during the episode aired on Rai Uno on 25 May 2022.
Trio of rice salad by Francesca Marsetti here’s how it’s done
The Trio of rice salad by Francesca Marsetti it is made up of three cold rices, one better than the other. All easily replicable even at home, it is really impossible to say which is the best: it will be up to you to choose which one to make according to your tastes.
The rice used to make these summer delicacies are not suitable for risotto, pallette or supplì because they do not bind but wash them before using them, to remove excess starch, they remain beautifully grainy. Cooking varies according to the type of rii but on average it takes at least 25-30 minutes.
From a nutritional point of viewblack and red rice are very rich in fiber, vitamins and minerals: even selenium which is not easily found in cereals.
The black rice it is rich in anthocyanins, so it is protective for the cardiovascular system and our arteries.
The red rice it is rich in phytosterols therefore useful in the prevention of high cholesterol problems.
The basmati white rice it has the characteristic of having a medium glycemic index so it keeps the glycemia of the dish at bay. The body that has problems with the prevention of type 2 diabetes can also consume it frequently.
Finally, remember that everyone can eat these really amazing rice salads: even people with celiac disease since these foods are all gluten-free.
The secret to having these successful salads? Dry the rice with absorbent paper after you have drained it because if it remains moist, the bacterial load causes the rice to sour.
Doses for: 4 servings
Made in: few minutes
Cooking time: About 25-30 minutes
Rest time: minutes
- a non-stick pan
- a pot
- a bowl for serving
- for the black rice
- 200 g of black rice
- 100 g of red pepper
- juice of 1 lemon
- 100 g of corn
- 250 g of shrimp
- 100 g of carrots
- for the red rice
- 200 g of smoked salmon
- juice of 1 orange
- 200 g of red rice
- 150 g of peas
- 200 g of buffalo mozzarella
- for the white rice
- 10 thin slices of pineapple
- extra virgin olive oil
- salt and pepper
- 200 g of basmati rice
- 100 g of king crab
- 100 g of avocado
- chilli pepper
- 1 lime
Trio of rice salad by Francesca Marsetti, procedure
Cook the Venere rice in lightly salted boiling water for 35 minutes. After the necessary time, drain it and let it cool for a few minutes before flavoring it with finely chopped chives. Add the drained and washed corn, the well rinsed pickled shrimps and mix carefully. Finally, season with an emulsion of lemon juice, oil, salt and pepper. Add the cooled carrots and peppers after having cleaned them, cut into cubes and then sautéed in a pan with a drizzle of oil.
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Mix the boiled and cooled red rice with the chopped smoked salmon, the peas and season with an emulsion of orange juice, oil, salt and pepper. Garnish with mozzarella before serving. Season the boiled white rice with a little salt and a drizzle of oil. Add the chopped avocado pulp, a pinch of chilli, lime juice and king crab meat. Mix carefully. Serve and serve.
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