The warm rice salad is a rich, light, healthy, and tasty main dish. The preparation is simple. It can be enjoyed immediately, just let it cool for a few minutes, it can be prepared in advance and reheated in the oven (for this my BOSCH has the function specifically for reheating food with steam). But the warm rice salad is also great to enjoy cold, making it a convenient “lunchbox” to bring to the office.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/2 cups rice for salads
- 10 1/2 oz chicken breast
- 3 1/2 oz canned corn
- 5 oz red beans (canned)
- 5 1/2 oz canned chickpeas
- 2 1/2 oz mixed mushrooms (drained from oil)
- 2 tbsp extra virgin olive oil (+ as needed to season the rice salad)
- to taste salt
Tools
- 1 Cutting Board
- 1 Knife kitchen
- 1 Saucepan shallow
- 1 Colander
- 1 Bowl serving
Steps
Peel the chickpeas: drain them from the liquid, rinse them under running water, and remove the skin that covers them. Drain the red beans and corn from the liquid and rinse them under running water. Drain the mushrooms from the oil. Cut the chicken breast into cubes and brown it well in a pan with the oil: it will take about ten minutes for the chicken to be well cooked. Season with salt. Boil the rice in plenty of salted water according to the time indicated on the package. When cooked, drain it and transfer it to a serving bowl. Add the cooked chicken breast, chickpeas, beans, corn, and mushrooms. Mix well to distribute all the ingredients, then season with a drizzle of raw oil. Let it rest so that the tastes and flavors blend well and serve warm, hot, or cold as you prefer and depending on the season.
