Rice salad with bresaola and arugula is a very simple and flavorful first course, a perfect cold dish for summer that can be prepared in advance and stored in the refrigerator so you can enjoy it nice and cold. The cold rice with arugula and bresaola can also be taken to the beach if you’re having lunch under the umbrella or at work for lunch break. I recommend checking out all the summer recipes so you have more tasty ideas. Now let’s see how to make the rice salad with bresaola and arugula, and if you try it, let me know. Barbara
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- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients to prepare cold rice with bresaola and arugula
- 11 oz rice
- 3.5 oz bresaola
- to taste arugula
- to taste salt
- to taste extra virgin olive oil
- Grana Padano DOP (shaved)
How to prepare Rice Salad with Bresaola and Arugula
Let’s start preparing the rice salad with bresaola and arugula. Pour some water into a pot, add salt, and place it on the heat. When it starts to boil, add the rice and cook it according to the time indicated on the package, ensuring it’s al dente. When the rice is cooked, drain it and cool it under running cold water.
When the rice is cold, place it in a bowl, add some oil, and mix. Julienne the bresaola slices and add them to the rice, along with some arugula leaves and shavings of Grana or Parmesan cheese, as you prefer.
Let the cold rice with bresaola and arugula rest in the refrigerator for at least an hour before serving it so it will be cold and tasty. When serving, add a drizzle of oil.
How to store cold rice with bresaola and arugula
Store it in the fridge for 2 days
