Rice salad with bresaola and arugula. Delicious, fresh, and colorful, rice salad is one of the most appreciated summer dishes! When the heat arrives, it’s a must.
A dish that smells like summer! The beautiful season is almost here, why not anticipate it with this super fresh, healthy, and complete dish?
Fresh and delicate, very simple to prepare and perfect as a first course or as a single dish.
Very simple to prepare, delicious to eat, it’s perfect for a quick lunch, a meal at the office, or by the sea.
I refreshed the rice salad with bresaola and arugula with a citronette dressing and added some cheese flakes.
A fresh, delicate, and satisfying bite perfect for these persistently hot days.
We can prepare it in advance so it’s ready when we come back from work, or we can also take it to the office for a tasty lunch break. Moreover, it can be a great meal for a day at the beach!
Let’s prepare it together and then let me know how you customized it!
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 446.66 (Kcal)
- Carbohydrates 65.25 (g) of which sugars 0.81 (g)
- Proteins 18.48 (g)
- Fat 11.80 (g) of which saturated 3.77 (g)of which unsaturated 1.83 (g)
- Fibers 1.51 (g)
- Sodium 963.80 (mg)
Indicative values for a portion of 200 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
Rice Salad with Bresaola
- 1 3/5 cups rice (for salads)
- 3.5 oz bresaola
- 1.75 oz arugula
- 1.75 oz Parmesan cheese
- 2 lemons
- to taste extra virgin olive oil
- salt
- to taste pepper
Tools
- Pot
- Bowl
- Colander
Steps
Rice Salad with Bresaola and Arugula
Pour water into a pot, add salt, and place on the stove. When it starts to boil, add the rice and cook according to the package instructions, making sure it’s al dente.
Meanwhile….
Cut the bresaola into small pieces and coarsely chop the arugula.
Grate the cheese using a wide-hole grater.
(If you don’t have a wide-hole grater, use a vegetable peeler for perfect slices).
When the rice is cooked.
Let the rice cool or, if you’re in a hurry, rinse it in cold water.
Combine the bresaola and arugula with the rice.
Drizzle a little olive oil.
Grind some pepper.
Grate the peel of a lemon.
Squeeze the lemon juice and add most of it to the cold rice.
Mix and serve the rice salad with bresaola, arugula, and cheese.
Enjoy your meal!
Tips
Cold rice can be stored for up to one day in an airtight container in the fridge. Before serving again, it should be left out of the refrigerator for at least an hour to return to the right temperature for consumption.
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FAQ (Questions and Answers)
Can I use brown rice?
Yes.
What can I use instead of bresaola?
For a richer version, you can add cheese cubes or shrimp, roasted chicken, feel free to experiment.
