In summer, fresh dishes are needed, and this basmati rice salad with bresaola is perfect; few and healthy ingredients, you can prepare it in advance and enjoy it whenever you want at the office, on a picnic, or simply at home when you return from work! I cook the rice the night before, in the morning it’s cold, and I season it, then off to the fridge until the right moment. Basmati rice is super fragrant, and I assure you, it’s delicious. Now I’ve bored you too much, rush to the kitchen to try the recipe!
Follow my SHOPPING TIPS
- Cost: Very economical
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 373.31 (Kcal)
- Carbohydrates 14.52 (g) of which sugars 1.57 (g)
- Proteins 37.35 (g)
- Fat 18.03 (g) of which saturated 6.61 (g)of which unsaturated 3.02 (g)
- Fibers 0.85 (g)
- Sodium 1,675.39 (mg)
Indicative values for a portion of 215 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 for a Great Basmati Rice Salad with Bresaola
- 5/8 cup Basmati rice
- 5.6 oz bresaola (thinly sliced)
- 1.8 oz Grana Padano PDO (to be shaved)
- 2.8 oz arugula
- 3 tablespoons extra virgin olive oil
- 1 pinch fine salt
- 0.07 oz black pepper (freshly ground)
Useful Tools
- Cutting Board
- Knife
- Kitchen Scale
- Pot
- Wooden Spoon
- Bowl
- 2 Spoons
- Plastic Wrap
- Colander
Preparation of Basmati Rice Salad with Bresaola
First, cook the basmati rice in boiling, lightly salted water according to the package instructions (the one I used cooks in 10 minutes), drain it and let it cool completely in a glass bowl.
Once the rice is well chilled, prepare the dressing, cut the bresaola into strips and then into chunks, add it to the bowl along with the arugula previously washed and chopped.
Add the Grana Padano shavings, olive oil, salt, and pepper, and with the help of spoons, mix until all ingredients are combined.
The basmati rice salad with bresaola is now ready, cover the bowl with plastic wrap and place in the fridge for at least 1 hour before serving, voilà, the game is done!
Variations
You can add the grated zest of half a lemon (edible peel) to this basmati rice salad.
