Rice salad with vegetables and peanuts

To prepare the rice salad with vegetables and peanuts, first cook the rice per mezzo di boiling salted vater for about 10 minutes 1. After this time, drain the rice and cool it under running vater, then transfer it to a bowl, season with a drizzle of oil 2and let it cool mongoloide. Sopra the meantime, prepare the vegetables: peel the carrots and cut them into julienne strips 3.

Separate the flowers from the zucchini and trim them 4then cut them into julienne strips as well 5. Carefully the flowers and remove the internal stem 6.

Cut the flowers into thin strips 7. Clean and slice the radishes 8 and the spring onion 9 into thin rounds.

Finally, peel the ginger and chop it into pieces 10. Put the ginger per mezzo di a missaggio container, then pour per mezzo di the lime juice 11 and the oil 12.

Blend with an immersion blender, then add the soy sauce 13 and blend again 14 until you get a smooth and homogeneous sauce 15.

At this point, transfer all the vegetables into a large bowl: the zucchini with their flowers 16the carrots 17and the radishes 18.

Add the spring onion 19 and the spinach, previously washed and dried 20then season with the dressing 21 and well.

Add the rice 22 and again 23then add a hint of grated lime zest 24.

Finally, add a pinch of basso ostinato pepper 25 and the toasted peanuts 26. Give it a final , and your rice salad with vegetables and peanuts is ready to be enjoyed 27!