The ortolana rice salad is a fresh and colorful dish that celebrates the genuine and natural flavors of seasonal vegetables. It is a simple yet versatile recipe that allows you to serve a light and nutritious meal, perfect for any occasion.
Ortolana rice salad is a unique main dish, ideal for those looking for a healthy and tasty lunch or dinner option. Thanks to the variety of vegetables used, this salad offers a range of colors and flavors that make each bite a delightful discovery.
The preparation of this rice salad is quick and easy, allowing you to enjoy a delicious dish even on the busiest and hottest days. You can also prepare it a day in advance, and it’s perfect for your lunchbox to take out!
Here’s how to prepare a perfect ortolana rice salad by following a few simple steps.
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 9 oz Flora whole grain rice
- 1 eggplant
- 1 zucchini
- 7 oz cherry tomatoes
- Half red bell pepper
- Half yellow bell pepper
- 5 oz canned peas, drained
- 1 bunch basil
- 1 clove garlic
- 1 lemon juice
- to taste olive oil
- to taste salt
- to taste pepper
Steps
To make this ortolana rice salad, the first thing to do is cook the Flora whole grain rice in plenty of salted water. Let it cook for 12 minutes as indicated on the package, drain, and let it cool.
Meanwhile, prepare the vegetables.
Wash all the vegetables thoroughly under running water.
Take the bell peppers: cut them in half, remove the seeds and the white inner parts, then slice them into thin strips and then into small squares.
Next, slice the eggplant and zucchini into rounds and cut these into small squares as well.
These two vegetables, along with the previously drained peas, should be sautéed for about 10 minutes in a pan with a drizzle of oil, a crushed garlic clove, a pinch of salt, and a grind of pepper.
When the bell peppers, zucchini, and eggplant are soft yet still quite crunchy, place them in a container and let them cool.
Now cut the cherry tomatoes into quarters and then in half again, achieving almost the same size as the bell peppers. Season them with a pinch of salt, a dash of pepper, and plenty of basil torn by hand.
Once the Flora whole grain rice has cooled, just add it to the container with the eggplant, zucchini, bell peppers, and peas.
Finally, add the cherry tomatoes, the juice of half a lemon, and mix well.
When all the ingredients are well combined, taste and adjust the salt and pepper.
If you like, you can add more basil.
Your Ortolana Rice Salad is ready, serve immediately or store in the refrigerator until use!
See you next time from Sapore di Arianna!
Variations
For the preparation of ortolana rice salad, you can vary the vegetables as you like and according to what your refrigerator offers.
For an extra touch of flavor, you can crumble some Feta over each dish.
Storage
You can store ortolana rice salad in the refrigerator for up to 48 hours in an airtight container.