An incredibly flexible dish. This vegetarian rice salad can be an addition to a salad bar, a main dish for a vegetarian meal or a side dish to a meat/chicken/fish main course.
Vegetarian Rice Salad
Servings
4 Servings
Ingredients
- 1 1/2 cups Italian rice Arborio or Carnaroli grain
- 1 cup frozen fava beans if you can’t find them, substitute green peas
- 2 small zucchinis
- 2 medium tomatoes
- 2 leeks
- 4 tablespoons extra virgin olive oil or more
- 1 tablespoon balsamic vinegar
- 4 ounce sheep cheese *optional (Italian Pecorino or Israeli Gilboa)
- Salt and pepper to taste
Instructions
- Bring a medium saucepan filled with salted water to a boil over medium-high heat.
- Stir in the rice, reduce the heat and simmer until the rice is cooked (about 15 minutes).
- Drain the rice rinsing it quickly under cold water and let it cool completely. Transfer into a large serving bowl and fluff the rice with a fork.
- In the meantime, cook the fava beans in boiling water for a couple of minutes; drain and set aside.
- Cook the zucchini in boiling water until they start to become tender but not mushy. Drain and allow to cool, then cut into slices.
- Clean the leeks and slice them into thin rings.
- Wash the tomatoes, slice them and discard the seeds.
- Add the fava beans, zucchini, leeks and tomatoes to the rice.
- Combine the oil with the balsamic vinegar, salt and pepper and use this mix to dress the rice salad, stirring gently.
- Cover with plastic wrap and refrigerate until 15 minutes before serving.
- Photo Credit:
- Fuoco Variabile – Milan [email protected]
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