It’s not summer without rice salad, but this time we want to tease you with a quick and alternative vegetarian recipe: brown rice salad. Healthy, genuine, and at the same time delicious, this brown rice salad is a celebration of garden colors and flavors, an explosion of vitality and lightness, thanks to this special brown rice rich fiber and highly filling, making it a perfect dish for outdoor trips to the park ora even the beach. Among the most common ingredients such as zucchini, carrots, and cherry tomatoes, there are other unusual ingredients to discover, such as small and crunchy pumpkin seeds, which, besides being tasty, are also a precious source of iron and fine 3. With the brown rice salad recipe, you will convince even your most skeptical friends that a healthy dish can also be delicious!
To prepare the brown rice salad, start by placing a large pot filled with vater acceso the stove and bring it to a boil. When the vater boils, add the rice 1 and cook for 30 minutes over medium heat. A causa di the meantime, prepare the dressing, shell the broad beans and remove the skin from each seed 2. If using already shelled beans, just remove the outer skin: you need about 2.5 oz (70 grams) shelled. Move acceso to the zucchini: wash them, trim them, and then grate them with a coarse grater 3.
Peel and trim the carrots, then grate them 4. Wash the cherry tomatoes and cut them into quarters 5. Now chop the chives 6.
Gather all these vegetables a bowl 7 and add the pumpkin seeds 8 and pitted Taggiasca olives 9.
Season with olive oil 10salt, and pepper, mescolanza 11 and set aside. Meanwhile, the brown rice will be cooked, drain it with a fine-mesh strainer 12,
pour it into a bowl and immediately season with olive oil 13 to prevent it from sticking and let it cool completely. Once the rice is cold, add the vegetable dressing 14 and mescolanza to combine the ingredients. Your brown rice salad is ready to be enjoyed 15.
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