Are you in a hurry? Then I have the right recipe for you! A super quick venere rice salad that you can prepare in just 5 minutes. đ
I know you’re wondering where’s the catch… Well, it’s true there’s a little trick, otherwise how could it be ready in just 5 minutes?
But it’s a really simple trick! It’s a leftover recipe, one of those I call the day-after recipes.
Meaning the day after a risotto.
And this time also the day after stuffed mushrooms đ
It’s simply leftover rice quickly seasoned with vegetables. A dish suitable for a quick lunch break on a typical workday.
And in fact, it was born just like that, in one of those moments of today-we-eat-a-sandwich. Even though after opening the fridge, I changed the menu on the fly and converted the sandwich into an improvised venere rice salad.
I’m really pleased to share the recipe with you, so you can also whip it out when you have only 5 minutes to prepare lunch! đ
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Are you always looking for super quick recipes? Here are some! đ
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Cooking time: 20 Minutes
- Portions: 3
- Cuisine: No Waste
- Seasonality: All Seasons
Ingredients
- 2 cups cooked Venere rice
- 3.5 oz champignon mushrooms (I used the stems left after the stuffed mushroom recipe)
- 3.5 oz cheese (of choice, I used Edam)
- 1 carrot (large)
- 4 pickles
- 6 green olives (giant size)
- 1 tablespoon extra virgin olive oil
Tools
- Salad Bowl
- Knife
- Peeler
How to prepare a super quick venere rice salad:
1) If you have leftover venere rice stored in the fridge, you can go straight to preparing the dressing. (*)
2) In absence of leftover rice:
Boil the venere rice in water (cooking time about 20 minutes). In this case, naturally, that âready in 5 minutesâ will need to be slightly revised. đ
Drain the rice and transfer it to a large bowl.
Dress the rice with a drizzle of oil, stir it and let it cool.
Prepare the dressing ingredients:
Chop the pickles and slice the olives. Soak both in water for a few minutes to wash away the brine and to reduce the vinegar excess from the pickles (for my taste, pickles sometimes have a too strong pickled flavor).
Peel the carrot and cut it into cubes.
Dice the cheese.
Quickly rinse the mushrooms and cut them into pieces.
đ As already specified in the ingredients, I used the cleaned stems leftover from preparing the raw stuffed mushrooms. In the photos they are not visible because they are colored by the venere rice, but they are there đ).
Combine everything with the cold venere rice, adjust with oil and mix.
Serve immediately, or after a short rest in the fridge.
When you cook rice (or another grain), cook more than needed and store it in the fridge, so you’ll always have the base ingredient ready to quickly assemble a salad, a first course, or a one-pot dish, all ready in the same 5 minutes it takes to prepare a sandwich.
It’s a very useful habit because it can really solve lunch or dinner in just a few minutes.
Salt-Free Tips
As I’ve explained on other occasions (for example in this aromatic couscous salad), those who are not accustomed to low-sodium cooking can help themselves a bit by preparing the dish in advance and letting it rest for a few hours, allowing the ingredients to develop their flavors.
Or, it’s always useful to add other flavors: for example celery, a bit of red onion, and some ripe cherry tomatoes.
If you’re interested in reducing or eliminating salt, always remember to:
â« Gradually decrease salt, the palate needs to slowly adjust and not notice the progressive reduction.
â« Use spices. Chili pepper, black pepper, curry, nutmeg, cinnamon, cloves, cumin…
â« Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
â« Use seeds. Sesame, pine nuts, almonds, walnuts…
â« Use pungent vegetables or fruits. Garlic, onion, lemon, orange…
â« Use my salt-free vegetable granules and gomasio.
â« Prefer fresh foods.
â« Avoid water-based cooking, prefer methods that don’t dilute flavors (grill, foil, steam, microwave)
â« Avoid bringing the saltshaker to the table!
â« Occasionally allow yourself a cheat day. It’s good for the mood and helps to persevere.
If you cannot or do not want to give up salt:
â« You can still try my recipes by seasoning according to your habits.
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On my new WhatsApp channel and on Instagram, on the Facebook page and Pinterest boards, in my two groups: Catia’s group, in the kitchen and beyond and  Just what I was looking for! and if you like… subscribe to my Newsletter.
