Today I want to suggest a tasty and nutritious red rice salad. Whole red rice is a great alternative to white rice because it’s rich in fiber, antioxidants, and essential minerals, perfect for a healthy diet.
Additionally, if you have cholesterol problems, whole red rice helps reduce “bad” cholesterol and, having a lower glycemic index than white rice, makes it suitable for those with glycemic issues. If you haven’t tried it yet, try red rice by preparing a good salad as I did.
The cooking time is quite long, averaging 35-40 minutes, calculating 5 parts of water to 1 part of rice, but if you have a pressure cooker, it will only take 15. But now let’s see how to prepare this colorful red rice salad in the following recipe.
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 10.6 oz whole red rice
- 7.1 oz peas
- 4.2 oz canned sweet corn, drained
- 10.6 oz pickles (or condiment mix)
- 10.6 oz feta cheese (or provolone cheese as desired)
- to taste salt
- to taste olive oil
- to taste white vinegar
- to taste parsley
- to taste pomegranate (optional)
Steps
The preparation of the red rice salad is practically the same as the classic white rice salad. Start by rinsing the red rice well under running water to remove residues. Then boil it with 5 times its weight in water; in this case, for 300 g of rice, you’ll need 1.5 liters. You can already pour the rice into cold water, wait for it to boil, and cook for another 35 minutes. Or pour it after boiling, lower the heat, cover and slightly tilt the lid, and stir occasionally. Lightly salt and complete cooking.
Meanwhile, prepare the ingredients: pour the drained pickles into a large bowl, and do the same with the corn. Then in a pan, pour a drizzle of oil and cook the peas, add half a glass of water, some salt and pepper if you like, and let them cook for about 5-8 minutes. Now cut the feta cheese into small cubes, or use provolone if preferred. Also chop some parsley after washing it and then pour all the ingredients into the bowl.
I also added some pomegranate because I prepared this salad during the Christmas holidays, but it’s not essential.
At this point, the rice will be cooked; drain it and rinse under cold water to stop the cooking. Let it cool and pour it into the bowl with the ingredients.
Then add salt, oil, parsley, and vinegar and mix everything well. Let your red rice salad marinate for at least half an hour in the fridge and serve. It’s very tasty and perfect even for parties; the red color makes the dish very special and interesting, try it.
Saby advises…
My version of red rice salad is vegetarian, but you can add some cold cuts if you like, such as hot dogs or diced ham, but also tuna and boiled eggs.
