The warm rice salad is a hearty, light, healthy, and flavorful main dish. The preparation is simple. It can be enjoyed immediately, just let it cool down for a few minutes, or it can be prepared in advance and reheated in the oven (my BOSCH has a specific function for regenerating food with steam). But the warm rice salad is also great served cold, making it a convenient “lunchbox” to bring to the office.
Not to be missed
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/2 cups salad rice
- 10 1/2 oz chicken breast
- 1/3 cup canned corn
- 5 oz red beans (canned)
- 5 1/2 oz chickpeas (canned)
- 2 1/2 oz mixed mushrooms (oil-preserved, drained)
- 2 tbsp extra virgin olive oil (+ as needed for seasoning the salad)
- to taste salt
Tools
- 1 Cutting board
- 1 Kitchen knife
- 1 Low-edged casserole
- 1 Colander
- 1 Serving bowl
Steps
Peel the chickpeas: drain them from the preserving liquid, rinse them under running water, and remove the skins. Also, drain the red beans and corn from their preserving liquid and rinse under running water. Drain the oil-preserved mushrooms. Cut the chicken breast into cubes and sauté well in a pan with the oil: it will take about ten minutes for the chicken to be well cooked. Season with salt. Boil the rice in plenty of salted water according to the time indicated on the package. When cooked, drain it and transfer it into a serving bowl. Add the cooked chicken breast, chickpeas, beans, corn, and mushrooms. Stir to distribute all ingredients well, then season with a drizzle of raw oil. Let it rest so that the flavors blend well and serve warm, hot or cold as preferred and depending on the season.
