Basmati rice salad with mixed grains for a fresh and tasty summer basmati rice salad with parmesan, arugula, and cherry tomatoes. A fresh and very simple dish to prepare. Once you’ve found the right rice, the recipe is done. The rice in question cooks in a few minutes, I followed the instructions on the label, which indicated 14 minutes of cooking, but I drained it a few minutes earlier. Al dente basmati rice with mixed grains is perfect for cold dishes, to be seasoned as you like. I chose a simple seasoning because this rice is so good on its own that I didn’t want to overpower it. I had already prepared a delicious cold pasta with parmesan, arugula, and cherry tomatoes, which I still often prepare due to its success at home, and so I followed that idea to prepare this time a good cold rice dish, healthy and light, delicious in a few minutes. Here are all my best rice salads.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for Basmati Rice Salad with Parmesan, Arugula, and Cherry Tomatoes
- 3/4 cup Basmati rice
- 1 1/3 cup cherry tomatoes
- 1 1/2 cups arugula
- 1/3 cup shaved Parmesan or Parmigiano
- baked olives
- olive oil
Tools for Basmati Rice Salad with Parmesan, Arugula, and Cherry Tomatoes
- 1 Pot
- 1 Bowl
- 1 Cutting Board
- 1 Knife
- 1 Colander
- 1 Spoon
Steps for Basmati Rice Salad with Parmesan, Arugula, and Cherry Tomatoes
Put the rice in the pot as indicated in the instructions, cover with plenty of cold water, and bring to a boil. Add salt and cook for about 14 minutes from boiling, I drained it shortly before.
Drain the rice well and pour it into a large bowl, season it with 2 tablespoons of olive oil, mix, and spread it out to cool quickly.
Meanwhile, wash the cherry tomatoes and cut them into quarters. Finely chop the washed arugula on a cutting board.
Using a wide-hole grater, get the Parmesan shavings, or Parmigiano if you prefer.
Add the cherry tomatoes, arugula, Parmesan, and some finely chopped olives to the cold rice, mix well, and let it flavor and cool in the fridge before serving. Adjust to taste if you want to add more oil and salt.
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