Preparation Time: 20 min.
Cooking Time: 40-45 min.
The vegetarian rice salad is a light and tasty dish, full of fresh seasonal vegetables sautéed in a pan. A recipe that conquers also thanks to the simplicity of the ingredients and the ease of execution.
300 g of whole Carnaroli rice
a sachet of saffron
1 red pepper
1 yellow pepper
140 g of frozen peas
2 ribbed tomatoes
1 clove of garlic
extra virgin olive oil
The vegetarian rice salad is a tasty, colorful and light dish, to be enjoyed cold or at room temperature. It is therefore ideal for summer lunches and for a break in the office.
The recipe to prepare it is very simple and based on the use of seasonal vegetables, with the addition of frozen peas. We chose a Carnaroli-type brown rice with fleshy thick grains that perfectly hold cooking and do not risk sticking once seasoned.
A twist of taste and color is given by the saffron which harmonizes perfectly with the mix of fresh sautéed vegetables. This rice and vegetable salad contains neither eggs nor cheese, making it suitable even for those who follow a vegan diet.
In summer, rice salads are very convenient and appreciated and it is possible to range between the ingredients to get new ones. If you like the idea of a marinara rice salad, don't miss the rice salad with clams, cherry tomatoes and parsley. And have you ever tried a fruit rice salad? The exotic rice salad features a fresh mix of shrimp, pineapple, mango, papaya and melon.
If, on the other hand, you prefer a vegetarian cereal salad, here is the spelled salad with spicy vegetables or the barley and spelled salad with vegetables and cheese.
To prepare the vegetarian rice salad, first put the rice to cook: in a saucepan, boil plenty of lightly salted water, as soon as the water boils, melt the saffron packet, add the rice and cook for 40 minutes or in any case for the indicated time. When it is cooked, drain the rice and put it to cool in a rather large bowl, spreading it well.
Meanwhile, clean the vegetables, wash them and cut them into cubes. Rinse the peas briefly under running water. Heat the oil in a pan, let the garlic clove flavor then add all the vegetables, except the tomato that will be added raw.
Mix well and cook everything for about ten minutes: the vegetables should be cooked but remain compact, almost crunchy. Add salt and pepper and add to the cooked and warmed rice.
Add the tomato cubes and the chopped basil leaves. Mix gently and add more salt and pepper if necessary. The vegetarian rice salad is ready to be served. It can be kept for 1 or 2 days in the fridge.