The red rice salad with buffalo mozzarella pearls is a fresh and tasty main dish, light and perfect for summer.
It is a completely vegetarian rice salad, and thanks to the use of whole red rice, it is also very healthy and high in fiber.
Whole red rice has excellent organoleptic characteristics and is appreciated for its nutty aroma and the texture of its grains: in short, thanks to this type of rice, you can say goodbye to overcooked and sticky rice salads.
Red rice owes its color to the presence of anthocyanins, red-colored micronutrients with antioxidant and anti-inflammatory properties, which also prove to be a valuable ally for cardiovascular system health.
If you want to try other delicious rice salads that are a bit different from the usual, you can also try
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Summer
- Energy 638.19 (Kcal)
- Carbohydrates 77.15 (g) of which sugars 9.30 (g)
- Proteins 24.76 (g)
- Fat 26.63 (g) of which saturated 9.25 (g)of which unsaturated 4.64 (g)
- Fibers 6.09 (g)
- Sodium 1,371.08 (mg)
Indicative values for a portion of 12 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 the Red Rice Salad with Buffalo Mozzarella Pearls
- 1.5 cups red rice
- 8.8 oz buffalo mozzarella pearls
- 10.6 oz cherry tomatoes
- 1 cucumber
- 1 red spring onion
- 1.4 oz almond flakes
- 2 tbsps white wine vinegar
- 4 tbsps extra virgin olive oil
- A few leaves basil
- to taste salt
Preparation of the Red Rice Salad with Buffalo Mozzarella Pearls
To prepare the red rice salad with buffalo mozzarella pearls, first cook the rice in salted boiling water for 30 minutes.
Meanwhile, in a large bowl that can also hold the rice, place the washed cherry tomatoes cut in half (or quarters if they are a bit larger), the peeled cucumber, cut in half lengthwise and then thinly sliced, and the washed and thinly sliced red spring onion.
Season everything with a pinch of salt, the extra virgin olive oil, and the vinegar; also add the washed and hand-torn basil leaves and the buffalo mozzarella pearls cut in half. Mix well and set aside.
When the rice is cooked, drain it and quickly pass it under cold water, then add it to all the other ingredients in the bowl, mix well, adjust the salt, and serve immediately, or keep in the fridge until serving.
Tips
The red rice salad with buffalo mozzarella pearls is also great to take out for a lunch away from home and can be stored in an airtight container in the fridge for up to two days.
