Cold basmati rice salad with vegetables, together with red and black rice, a recipe to experiment with for a creative, fresh, and light summer dish. A salad with three very particular types of rice along with vegetables like zucchini, peppers, olives, cherry tomatoes, carrots, celery, and onion give the recipe a taste worth trying. An explosion of colors where the yellow of the corn kernels can’t be missed, a dish that is as tasty to eat as it is beautiful to see.
After the version of my rice salad with cooked vegetables, today I made the recipe in a cold summer version, but with basmati rice, mixed with red and black, for a tasty and balanced flavor. Let’s see together how to make this simple recipe, follow me and let me know afterwards.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
- Energy 311.21 (Kcal)
- Carbohydrates 39.16 (g) of which sugars 11.60 (g)
- Proteins 6.61 (g)
- Fat 14.35 (g) of which saturated 1.99 (g)of which unsaturated 2.32 (g)
- Fibers 5.53 (g)
- Sodium 1,349.50 (mg)
Indicative values for a portion of 325 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 11.3 oz Basmati rice (with red and black mixed)
- 2 zucchini
- 1 bell pepper
- 2 carrots
- 2 fresh green onions
- 1 celery (stalk)
- 7.1 oz cherry tomatoes
- 3.5 oz black olives (pitted)
- 5.3 oz sweet corn, canned, drained
- to taste salt
- to taste extra virgin olive oil
- 1 sprig basil
Tools
- Frying Pan
- Pot
Recipe: basmati rice salad
Clean and wash all the vegetables.
Trim the zucchini and cut them into cubes, then cut the bell pepper in half, remove the white parts and seeds, and cut it into small strips. In a non-stick frying pan, pour 2 tablespoons of olive oil and cook the zucchini and peppers together for about 12-15 minutes, turning occasionally.
Meanwhile, peel the carrots and cut them into small thin pieces, cut the celery, fresh green onions, and cherry tomatoes in the same way.
In a pot of salted boiling water, cook the basmati rice with red and black for the time indicated on the package (mine was 14 minutes), drain and let cool well.
Now all that’s left is to combine all the ingredients with the basmati rice, so in a large bowl pour the cold rice, add the cooked zucchini and peppers, all the other raw vegetables, the corn, and the black olives cut into rings. Season with extra virgin olive oil, adjust the salt, and fragrance with a sprig of fresh basil.
Put in the fridge until serving and enjoy your meal!
Storage and Tips
Storage: basmati rice salad keeps in the refrigerator for 3-4 days in an airtight container.
Tips: you can also prepare this salad with regular rice.
You can vary the quantity of vegetables according to your taste.
If you want softer carrots, just cook them along with the zucchini and peppers.
