This year, due to the heat, we have been feeding ourselves with salads, not only the classic ones with lettuce and tomatoes, but also with pasta and grains! I’ve experimented with so many, all fresh, nutritious, and satisfying, but especially quick to make, because many of the ingredients used for dressing were added raw! The dish I’m showing you today is one of the few exceptions, as it involves a vegetable that needs to be cooked beforehand, but in half an hour you’ll have assembled everything and put it in the fridge! For this dish, I chose black rice, easily recognizable by its ebony-colored grains. It is an Italian variety of rice grown in the Po Valley, very aromatic and with an unmistakable taste. The aroma this rice emits during cooking is truly unique and gives a particularly rich and full-bodied flavor that vaguely reminds of toasted hazelnuts! It is usually paired with zucchini and shrimp, a combination among the most traditional and successful, but try this tempting variant with smoked salmon, green beans and pre-cooked chickpeas, all enhanced by a handful of fresh arugula. Simple, genuine, and rich in Omega-3 and minerals, this salad will be the perfect meal to take to the beach without feeling heavy, instead, it offers the body all the necessary nutrients to cope with the summer heat!
CURIOSITY: Did you know that the origins of black rice date back to the 19th century? At the time in China, some varieties of dark rice were selected for their great value and refinement, so much so that it was said they were reserved exclusively for the emperor. For this reason, it was called “forbidden rice”. Some say this definition was due to the popular belief that black rice had aphrodisiac properties. However, there is no scientific evidence to support this claim. Black rice was only born in 1997, through the crossbreeding of these prized Chinese varieties and Italian seeds, in order to obtain an aromatic, tasty, and nutrient-rich product. It is important to note that black rice was obtained through traditional crossbreeding methods, meaning it is not a genetically modified product, but entirely natural.
Try these other interesting cereal salad alternatives and combinations, all to be enjoyed:
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 10 Minutes
- Preparation time: 25 Minutes
- Portions: 4 servings
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients:
- 10 1/2 oz black rice
- 3 1/2 oz smoked salmon
- 1 1/2 cups datterini tomatoes (or cherry tomatoes)
- 1 cup boiled chickpeas
- 14 oz green beans
- 1 3/4 oz arugula
- 3 cloves garlic
- 2 tsps dried oregano
- 1 tbsp apple cider vinegar
- to taste extra virgin olive oil
- to taste salt
Tools:
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it won’t cost you anything more!
- 1 Colander
- 1 Pot
- 1 Fine Sieve
- 1 Scissors
- 1 Bowl
- 1 Cutting Board
- 1 Knife
- 1 Spoon
Steps:
Start by rinsing the rice thoroughly under running water using a colander.
Boil the black rice in lightly salted water (it will take about 14′).
Drain the rice well using a fine sieve.
Meanwhile, trim the green beans by cutting off the ends with a sharp knife or simply with your hands.
Rinse them well and boil in salted water for about 18′-20′. Drain, transfer to a bowl, and using kitchen scissors, cut into three segments.
On a cutting board, slice the tomatoes into rings.
Add the tomatoes to the green beans and season with garlic cloves, a generous drizzle of olive oil, apple cider vinegar, a pinch of salt, and oregano. Mix and let marinate for 10′.
Meanwhile, cut the salmon into strips.
Add it to the rest of the marinade and mix again.
Add the obtained seasoning to the now cold rice and mix well all the flavors. Place in the fridge for at least half an hour.
Shortly before serving, add the arugula previously washed and drained, and serve with another generous drizzle of raw olive oil.
Place on dishes and decorate with some extra fresh arugula leaves.
And voilà… your black rice with green beans, chickpeas, and salmon is ready to be enjoyed!
Bon Appetit from La Cucina di FeFè!
Storage
👉 You can store the black rice with green beans, chickpeas, and salmon in the fridge in suitable containers for refrigeration for up to 2-3 days.
Tips, Notes, Variations, and Suggestions
🟣 For an even tastier version, try enriching the dish with slices of avocado and a squeeze of lime on top, or a handful of desalted capers or pitted olives, both green and black will do.
