How to season Venere rice? Today I propose a cold black rice salad with peas, cooked ham, and egg omelette, simple to make but really tasty, perfect for these scorching days when turning on the stove is already a challenge.
A bit like the basmati rice salad with red and black with vegetables, this dish also comes from a mix of ingredients I already had in the pantry. I improvised a bit, even in the cooking of the eggs: instead of the classic scrambled, I cooked them as a little omelette, then cut them into very small pieces to distribute them better on the plate. The result? A complete dish, light and tasty, perfect to serve cold or to prepare in advance for a quick and nutritious lunch.
See you in the next recipe!!!
TRY ALSO:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer
- Energy 556.31 (Kcal)
- Carbohydrates 76.09 (g) of which sugars 2.20 (g)
- Proteins 22.95 (g)
- Fat 18.97 (g) of which saturated 5.63 (g)of which unsaturated 4.62 (g)
- Fibers 14.14 (g)
- Sodium 1,166.77 (mg)
Indicative values for a portion of 225 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
Rich, balanced, tasty!
- 1.5 cups Venere black rice
- 1 cup frozen peas
- 3.5 oz cooked ham
- 4 eggs
- 0.3 cup grated Parmesan cheese
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Tools
- Saucepan
- Frying Pan
- Colander
- Bowl
Recipe: cold black rice salad
First, cook the rice in a pot of salted water, check the cooking method and time indicated on the purchase package.
7 minutes before the end of cooking, add the frozen peas and let them cook together with the black rice.
Once cooked, drain the rice and peas and let them cool.
Beat the eggs well in a plate, add the grated Parmesan, salt, pepper, and mix the ingredients.
Pour the egg mixture into a non-stick pan and cook the omelette, turning it halfway through cooking
When the omelette has cooled, cut it into small pieces. To facilitate the operation, roll it up on itself, slice it first into strips and then into pieces.
Do the same with the cooked ham (if you prefer, you can also use pre-cubed cooked ham).
Now all you have to do is put all the ingredients in a large bowl, then add the rice with peas, the pieces of omelette, and the cooked ham.
Season with extra virgin olive oil, adjust the salt, mix, and serve.
A fresh and colorful salad, perfect for summer: black rice, peas, cooked ham, and omelette pieces come together in a tasty and nutritious mix, ideal to enjoy cold or to take to the office or picnic.
Storage and tips
Storage: cold black rice can be stored in the fridge in an airtight container for up to 1-2 days. I do not recommend freezing.
Tips: you can use sliced cooked ham, then cut into strips, or pre-cubed cooked ham available for sale.
You can use frozen or fresh peas.
FAQ
Can I prepare cold black rice in advance?
Yes, you can prepare the black rice salad in advance and keep it in the fridge until serving time. Remember, it keeps for 1-2 days. I recommend adding a drizzle of oil before serving to refresh the texture.
Can I use another type of rice?
Yes, even brown, red, or basmati rice works well, but the taste and color will be different.
Can this salad be made without eggs?
Yes, just omit the omelette and add an alternative protein ingredient, like legumes or cheese cubes.
