Black rice salad with vegetables, a rich and complete dish ideal to take on an outdoor trip or for a picnic. An easy recipe, cooking black rice takes a bit longer than regular rice but it’s worth trying.

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Difficulty: Easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 2 people
Cooking methods: Stove, Boiling
Cuisine: Italian
Seasonality: Spring, Summer

Ingredients

4.5 oz black rice
1 zucchini (medium)
1 carrot (medium)
8.5 oz canned cannellini beans
2 tbsp olive oil
to taste fine salt
to taste mixed peppercorns
1 sprig rosemary
1 pinch garlic powder

Tools

1 Pot
1 Pan
1 Cutting Board
1 Knife
1 Peeler

Preparation Black Rice Salad with Vegetables

First, start boiling water, and when it boils, salt it with a couple of pinches of coarse salt and add the black rice.
Meanwhile, clean a carrot and then cut it into cubes.
In a pan, pour the olive oil and carrot cubes. Add a sprig of rosemary and a pinch of garlic powder.
Cook over medium/low heat for 5/7 minutes.
Clean and dice the zucchini as well.
After 5/7 minutes of cooking the carrot, add the zucchini and cook for a couple of minutes.
The vegetables should remain slightly crunchy.
Then add the cannellini beans that have been drained well. Let them taste for a minute then remove from heat and let cool.
When the rice is cooked, drain it well and transfer it to a plate to cool.
Once cooled, season it with the sautéed vegetables, remove the rosemary, and then season with salt and pepper to taste.
And voilà… your black rice salad with vegetables is ready to be served or taken to the picnic.