Italian black rice summer salad
italian black rice summer salad: a fresh and tasty salad for the hot days!
Ingredients
- 400 g venus rice
- 4 eggs
- 200 g frozen but thawed prawns (better if fresh)
- 1/2 red onion
- 1 large courgette
- 3 carrots
- 1/2 glass of white wine
- 2 jars of tuna in oil or au naturel
- 100 g feta cheese, diced
- Extra virgin olive oil
- Salt and pepper
- Soy sauce
- Teriyaki sauce
Instructions
- To prepare this fresh rice salad you will first need to boil a pot of water. When it comes to the boil, add salt to the water and cook the rice for the time indicated on the box (mine was 18 minutes). Once ready, drain the rice, place it in a large bowl and let it cool, first at room temperature, then in the fridge.
- In the meantime, put the eggs in a saucepan, cover with water and cook for 10 minutes from the moment of boiling. When they are ready, run them under cold water, let them cool and then peel them.
- Boil the shrimps in another saucepan of water and cook them for about 1 minute, or the time indicated on the packet. Finally drain and leave to cool.
- Now prepare the vegetables: wash and clean the carrots, courgette and half a red onion. Cut the onion into small pieces and fry it in a pan with a few tablespoons of oil. When golden brown, add the carrots and courgette cut into small cubes. Cook for about 8 minutes, then add half a glass of white wine. Season with salt and pepper.
- Now add all the ingredients to the rice: in the rice bowl add the shrimps, the sautéed vegetables, the hard-boiled eggs cut into pieces, the two jars of tuna and the diced feta. Mix everything together.
- Place in the fridge for about an hour, or for the time before the meal. When ready to serve, season with oil, salt and pepper, a few turns of soy sauce and teriyaki sauce to taste. Enjoy!