Summer is the perfect time for light, fresh, and colorful dishes that satisfy the palate without being heavy. Today we offer you a summer rice salad with eggs and vegetables, a unique and versatile dish, ideal for a quick lunch or a light dinner. With this recipe, you can satisfy the tastes of the whole family, from the youngest to adults, thanks to the balanced combination of flavors and nutrients.
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 2 eggs
- 10 oz green beans (fresh)
- 3/4 cup rice (for salads or basmati)
- 3/4 cup carrots
- 2 1/2 cups water
- 5 oz canned tuna in oil
- 4 1/4 oz sweet corn
- 1 cup cherry tomatoes (grape or cherry)
- 1 pinch salt
Steps
Prepare the Eggs: Take a small saucepan, fill it with water, and place the eggs inside. Cook for about 10 minutes, until the eggs are hard-boiled.
Cook the Rice: Bring 2 1/2 cups of water to a boil in a pot, add a pinch of salt, and cook the basmati rice for about 10-12 minutes until al dente. Drain and rinse under cold water to stop the cooking.
Cooking and Assembling the Recipe
Cook the Vegetables: In the meantime, clean the green beans and cut the carrots into cubes or slices. Blanch the vegetables in salted water for 5-7 minutes, keeping them crunchy. Drain and cool under cold running water.
Assemble the Salad: In a large salad bowl, combine the drained tuna, corn, halved cherry tomatoes, cubed cheese, cooked vegetables, and cold rice. Add the sliced hard-boiled eggs.
Prepare the Eggs: Grease two coffee cups with extra virgin olive oil. Break the eggs inside and cover with heat-resistant cling film. Place the cups in the Varoma container.
Cook Rice and Vegetables: Pour 2 1/2 cups of water into the Thermomix bowl. Insert the basket with the rice, close with the lid, and place the Varoma with the eggs, cleaned and trimmed green beans, and the peeled and chopped carrots. Cook for 20 minutes, Varoma temperature, speed 1.
Assemble the Salad: Transfer rice and vegetables to a salad bowl and cool under cold running water. Add the tuna, corn, cherry tomatoes, and cheese. Turn the eggs out of the cups, slice them, and add to the salad bowl.
To finish:
Season and Serve: Dress the salad with a drizzle of extra virgin olive oil, a pinch of salt, and mix well. Serve chilled for a light and delicious summer meal.
Storage, Tips, and Variations
Storage:
The summer rice salad with eggs and vegetables can be stored in the refrigerator for up to 2 days. Be sure to store it in an airtight container to maintain freshness and prevent the absorption of odors from the refrigerator. Before serving, it’s advisable to mix it well and, if necessary, add a drizzle of extra virgin olive oil to enhance the flavor.
Tips:
Cheese Variations: You can substitute cubed cheese with mozzarella, feta, or grated cheese for a different flavor.
Extra Additions: If you wish to further enrich the salad, you can add black olives, capers, or pieces of raw bell pepper for an extra touch of color and taste.
Light Version: For a lighter version, you can substitute tuna with grilled chicken pieces or opt for low-fat cheese.
Notes:
Cooking the Vegetables: It’s important not to overcook the vegetables to keep their crunchiness and bright color.
Balancing Flavors: Make sure to balance the seasonings well. If the salad is a bit dry, add another drizzle of oil and a squeeze of lemon to enhance the flavors.
Food Intolerances: This recipe is easily adaptable for those with lactose intolerance or those following a vegetarian diet by substituting cheese and tuna with suitable alternatives.
