Summer and the heat have finally arrived! The desire to cook is decreasing, but not the desire to eat! So why not prepare something fresh and ready to enjoy together later? Rice salad is an excellent solution. It can be prepared in advance and eaten fresh in company. It’s a unique, easy, and quick dish to prepare, which you can season as you like.
Tonight, Italy is playing a match, so I’ve already thought about dinner… that way, we can all cheer together. Go Italy!!!
Let’s take a look together at the ingredients and preparation of today’s fresh and colorful rice salad!
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Rice salad – summer recipe. The seasoned cold rice.
- Difficulty: Very easy
- Cost: Economical
- Portions: 6
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 300 g Carnaroli rice
- 3 carrots
- 3 zucchini
- 100 g green beans
- 3 eggs
- 200 g sausages
- 180 g cooked ham
- 150 g cheese
- 160 g tuna in oil
- to taste olive oil
- to taste parsley
- to taste salt
Tools
- Bowl
- Pot
- Ladle
- Plastic wrap
- Cutting board
Preparation
Fill a large pot with water, and when it reaches a boil, add the rice. Add salt and let it cook for the time indicated on the package, typically 15-17 minutes.
Once ready, drain and let cool.
You can spread it on a tray previously chilled in the fridge (if you want to speed up cooling) or simply leave it in a bowl.
While the rice cools, you can focus on preparing the other ingredients.
Today, we will use both boiled and raw vegetables.
Preparation of boiled vegetables.
Wash the carrots under running water, cut off the ends, and remove the outer part with a peeler. Cut them into rounds and then into 4 parts.
Wash 2 zucchinis and cut them into small cubes.
Finally, once the green beans are rinsed, cut off the ends and then divide them into smaller pieces.
Cooking the vegetables.
Bring the water to a boil, add the vegetables, a tablespoon of salt, and then cook for about 15 minutes. Drain and let cool. Season with olive oil and salt.
To enrich the rice salad, we will also use raw zucchini. Once washed, remove the ends with a knife and the surface with a peeler. Use it also to slice the zucchini thinly. Arrange the slices on a plate and season with a drizzle of oil and salt.
Hard-boiled eggs.
Place the eggs in a small pot. Pour cold water to cover them completely. Once boiling, cook for about 8 minutes. Place the pot in the sink and run cold water to cool the eggs.
At this point, you can prepare the other cold ingredients:
– cut the sausages into rounds;
– cut the ham and cheese into cubes
– prepare the tuna cans.
Assembly.
Season the rice with the boiled vegetables and then add the other ingredients one at a time, mixing each time.
Lastly, peel the eggs, which should now be cold, and cut them into wedges.
Finally, distribute the seasoned raw zucchini on top.
Preparation with Bimby TM6.
Put 1200 ml of water in the bowl, and a teaspoon of salt. Weigh 300 gr. of rice in the basket. Close the bowl with the lid and place the Varoma container with the eggs inside on top. Place the tray with cleaned and cut vegetables on top. Finally, close with the lid.
Cook for 18 minutes – Varoma – speed 2
Remove the basket with the rice and continue cooking for 10 minutes – varoma – speed 1
Pour the rice into the bowl and let cool, then continue with the recipe above.
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See you soon… Gery
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RICE SALAD WITH STEAMED VEGETABLES
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