There are dishes that are born almost by chance, when you feel like something tasty without complicating your day.
And then, while you prepare them, you immediately realize they will be a big hit with the family: they are full of simple aromas and so, so much flavor.
Quick dishes, yes, but able to tell the love and passion for good things, those prepared with care. Just like the Fileni pulled chicken, already cooked, shredded and seasoned with natural ingredients.
This Venere rice salad with roasted vegetables is exactly that: a complete, colorful and fragrant dish where every ingredient finds its place without hurry.
Venere rice, with its slightly toasted aroma, meets the sweetness of oven-roasted vegetables. And then there’s the pulled chicken, tender and flavorful, that brings everything together effortlessly.
Thus is born a single, healthy and quick dish, perfect for everyday meals, prepared with 100% Italian chicken raised without the use of antibiotics.
Let’s go to the kitchen now and prepare this Venere rice salad with chicken and vegetables together. If you want to stay updated on new recipes you can follow my page facebook and my profile instagram.
Have a look:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 25 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Venere rice salad with roasted vegetables and pulled chicken
- 2 cups Venere rice
- 1 eggplant (large)
- 2 peppers (one yellow and one red)
- 1 leek
- 2 zucchini
- 14 oz Pulled Chicken (Fileni – 2 packs)
- to taste salt
- to taste extra virgin olive oil
Tools
- Oven
- Pot
- Stovetop
- Air fryer
Preparation of Venere rice salad with chicken and roasted vegetables
To prepare the dish, put the water for the rice on the heat and, while the Venere rice slowly cooks in lightly salted water, move on to the vegetables.
Slice the eggplant and zucchini, then brush them with a little oil. Cut the leek in half and dress it the same way, with a light drizzle of oil, and sprinkle everything with a little salt.
Arrange everything on a baking tray and bake in the oven at 392°F for about 15–20 minutes, until the vegetables are tender and slightly golden.
Meanwhile, cook the peppers in the air fryer for 20 minutes, turning them halfway through cooking, or in the oven for 35 minutes, placed just under the broiler.
Once ready and slightly cooled, peel the peppers and cut them into strips, then cut the eggplant, leek and cooked zucchini into not-too-small pieces.
Rinse the Venere rice under running water to remove the dense, dark starch, drain it well and at this point all that remains is to combine everything: the cooked Venere rice, the roasted vegetables and the pulled chicken, gently mixing to let all the flavors meet. Serve immediately or after a few hours of resting in the fridge.
Storage notes and tips
This Venere rice salad keeps in the refrigerator for 2 days if stored in an airtight container, preserving its aromas and textures. Take it out a few minutes before serving so you can enjoy it at its best.
If you want to enrich it even more, you can add a few fresh basil leaves or a handful of nuts to give a crunchy note.
The vegetables can also be prepared in advance: simply store them in the refrigerator and add them to the rice only when assembling the dish.
It is a versatile recipe that you can easily adapt to what you have at home, because it was born just like that: from simple ingredients that together tell something good.
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