The rice salad with cooked vegetables is a healthy recipe, summer, and fresh, a light cold rice with vegetables to dress with fresh seasonal vegetables like zucchini, green beans, and carrots.
A simple rice salad that you can prepare in advance and a great alternative to the barley and chickpea salad with tomatoes and cheese I made the other day.
To prepare this rice salad Arborio recipe you first need to boil the fresh vegetables and then mix them with the cooked rice, a good dressing with olive oil, parsley, and some leaves of basil will make the dish tasty and fragrant. Summer has just started and the craving for cold first courses is great, so why not vary among the many summer cold recipes made with cold pasta, rice, barley—there are ideas for every taste!
Today, however, let’s see together how to make the rice salad with cooked vegetables, follow me in the kitchen I’ll explain how I made the recipe in every step, then let me know if you liked it. Until next time!
TRY ALSO:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 492.44 (Kcal)
- Carbohydrates 83.84 (g) of which sugars 4.73 (g)
- Proteins 9.83 (g)
- Fat 13.55 (g) of which saturated 1.98 (g)of which unsaturated 11.02 (g)
- Fibers 6.24 (g)
- Sodium 1,986.66 (mg)
Indicative values for a portion of 315 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
- 1 1/2 cups Arborio rice
- 1 cup carrots
- 1 cup zucchini
- 1 cup green beans
- 2 cups potatoes
- 1/4 cup olive oil
- 1 bunch chopped parsley
- A few leaves basil
- to taste salt
- to taste pepper
Tools
- Colander
- Saucepan
Recipe for Rice Salad with Cooked Vegetables
The light summer salad!
Peel the potatoes, trim and scrape the carrots, wash under running water, and with a smooth blade knife, cut everything into small chunks.
Remove the ends of the zucchini, trim the green beans, and wash the vegetables, then cut them into 1/2-inch pieces.
Bring a pot of lightly salted water to a boil, add the carrots and potatoes, and cook for 10 minutes, then add the green beans and zucchini and continue cooking for another 10 minutes or until the vegetables are soft.
Meanwhile, cook the rice in a pot of boiling salted water for the time indicated on the package (about 15-17 minutes), then drain and let it cool a bit.
As soon as the vegetables are cooked, drain them as well and let them dry; you can spread them out on a kitchen towel to speed up the process.Transfer the rice to a salad bowl, add the cooked vegetables, adjust the salt, add the chopped parsley, and season with olive oil and a sprinkle of freshly ground pepper.
Fragrance with some torn basil leaves, mix, and place the rice salad in the fridge until ready to serve.A light, healthy, and easy-to-make dish, rice salad with cooked vegetables is a very simple dish made with fresh seasonal vegetables boiled. A summer dish you can prepare in advance, perfect to take to work, the beach, or a picnic.
In conclusion, a summer dish suitable for many occasions, save this recipe and bon appétit!
Storage and Tips
Storage: The rice salad with cooked vegetables keeps in the fridge for 2-3 days in a closed container.
Tip: You can replace the green beans with fresh or frozen peas, paying attention to the cooking time based on the choice; for fresh peas, it will take about 20 minutes, while for others less time (check the package).
You can also use rice for cold salads or parboiled rice suitable for this recipe.
Storage: The rice salad with cooked vegetables keeps in the fridge for 2-3 days in a closed container.
Tip: You can replace the green beans with fresh or frozen peas, paying attention to the cooking time based on the choice; for fresh peas, it will take about 20 minutes, while for others less time (check the package).
You can also use rice for cold salads or parboiled rice suitable for this recipe.
SUMMER FIRST COURSE RECIPES
If you’re looking for more ideas for summer first courses, try also:
