The heat arrives and so do the rice salads, whether it’s brown, for salads, black rice, or red rice, it doesn’t matter, we just need to find the right pairing, and this Rice with Spring Vegetables is perfect.
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We used peas, green beans, zucchini, peppers, and a lovely omelet with aromatic herbs that are abundant in this period even at home.
A few tips for cooking the vegetables, the quality rice that doesn’t overcook, and you’re set.
Since I know you always follow me and you really like fresh salads during this period, I’m happy to offer you more ideas to pair with always genuine seasonal products.
DID YOU KNOW:
Up here, where the lens is located, you can click on “SEARCH” 🔍, you can write the ingredient that you find when you open the fridge door or from your pantry, and you’ll have the chance to enter hundreds of recipes with the ingredient you’ve chosen.
YOU WILL BE AMAZED.
Below, as usual, I leave you other ideas to copy, and if you’d like, share with me the photos of your Rice with Spring Vegetables, I’d be delighted to see them.
So let’s go right after the photo to discover how to prepare this Rice Salad with Spring Vegetables!!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients to prepare the Cold Rice with Spring Vegetables
- 1 1/2 cups rice for salads (or red rice, black rice, or brown rice)
- 1 zucchini
- 1 bell pepper (red or yellow)
- 1 cup peas (fresh or frozen)
- 2/3 cup green beans
- 2 pinches salt
- to taste black pepper (ground)
- to taste extra virgin olive oil
- 3 eggs (medium)
- 1/4 cup grated Parmesan cheese
- 1/4 cup Greek yogurt
- 2 pinches salt
- 1 bunch aromatic herbs (sage, basil, rosemary, and thyme)
Preparation of Rice with Spring Vegetables
To prepare the Rice with Spring Vegetables, first rinse the rice in plenty of cold water, changing it at least 3 times.
Blanch the green beans and peas for a few moments in plenty of water without salt (save it for cooking the rice).
Cut the zucchini into chunks and the bell pepper into strips and let them wilt in a pan with 2 tablespoons of oil.
If you want, you can add a whole crushed clove of garlic to the pan for extra flavor.
After 10 minutes, add the blanched and drained peas.
Drain the green beans, cut them into pieces, and incorporate them into the pan with the rest of the vegetables, finishing the cooking for a few more minutes.
Meanwhile, as the vegetables cook, boil the rice in the vegetable water, adding a pinch of salt.
Drain it when it’s well-cooked, cool it under cold water, and place it in a large salad bowl with a drizzle of extra virgin olive oil.
To make the omelet, finely chop the fresh, washed, and dried aromatic herbs.
Beat the eggs in a bowl along with the Greek yogurt and grated cheese, and add the herb mix.
In a pan with high edges, heat a very small amount of oil and cook the omelet over medium heat, turning it when the edges begin to pull away.
Once cooked, roll it onto a cutting board and cut it into strips.
In the salad bowl with the rice, add half of the cooked vegetables from the pan and the freshly prepared omelet.
Mix everything gently, correct the seasoning with salt, season with freshly ground black pepper, and a few fresh basil leaves.
Serve the Rice with Spring Vegetables on individual plates, sprinkling the reserved vegetables on top.
How to Store Rice with Spring Vegetables
You can store it in the refrigerator, well-sealed in an airtight container, for 1 day.
