Second courses recipes

Farmer rice salad

Insalata di riso alla contadina

Ingredients for 4 servings:
4 big white onions
200 gr rice
50 gr shelled peas
50 gr green beens
2 ripe tomatoes
1 white celery
100 gr fresh mushrooms
50 gr salami
160 gr boiled chicken meat
1 lemon
Curly parsley
Extra virgin olive oil
Pepper
Salt

How to prepare the recipe: "Farmer rice salad":
Boile whole onions in lightly salted water; drain well done but still in shape, let them cool, cut the cap on the top and empty them with a boxcutter.

Boil the rice, drain “al dente” (underdone) and let it cool on a dish widening it well.

Boil the peas and green beans, drain and let them cool. Cut into small pieces the green beans, celery, salami and chicken. Skin the tomatoes and slice them.

Wash and clean the mushrooms, slice and cook with oil.

Assemble into a salad bowl all the ingredients, except mushrooms; dress with lemon, pepper, salt and oil.

Fill the onions with the mixed salad, place on a serving dish and decorate with the mushrooms and the curly parsley.

Origin: Italy
Preparation: 40 minutes
Cooking: 50 minutes
Difficulty: easy


Chef's advice
The rice salad is a typical summer dish of Italian cuisine, made from rice and various other ingredients mixed together, dressed in different ways. Can be used normal rice, but it is also recommended parboiled rice, long grain rice, or in some cases even the “risone” (paddy rice, a kind of pasta). The ingredients for the dressing, chopped, can be vegetables (cooked, raw or pickled), meat (eg. Sausage or ham), cheese or more.
To prepare rice salad is recommended to pass the rice under cold water once drained (“al dente”, underdone) to prevent it from becoming too sticky.
The recommended wine is Piemonte Cortese (white) or Langhe Arneis (white).