Refreshing and tasty rice salad with bresaola, arugula, and lemon Parmesan, my cold lemon rice with bresaola, Parmesan, and arugula is made with delicious mixed basmati rice, which is already fragrant and particularly tasty, plus lemon for freshness, and an easy and quick dressing that tastes of goodness and summer, like the delicious bresaola with the classic combination of Parmesan and arugula, all made more inviting with strips of yellow bell pepper, the most digestible of all, and some yellow cherry tomatoes that with their sweetness make everything more pleasant.
Other delicious ideas for cold summer dishes
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for Rice Salad with Bresaola, Parmesan, and Arugula Lemon
- 1 cup g mixed basmati rice
- 1/2 lemon
- 1.75 oz g bresaola
- 1.4 oz g shaved Parmesan
- 1.4 oz g arugula
- 1/2 yellow bell pepper
- 5 yellow cherry tomatoes
- to taste salt
- to taste olive oil
Tools for Preparing the Rice Salad with Bresaola, Lemon, Parmesan, and Arugula
- 1 Pot
- 1 Strainer
- 1 Bowl
- 1 Cutting board
- 1 Knife
Steps for Preparing Cold Lemon Rice with Bresaola, Parmesan, and Arugula
Immediately put a pot with plenty of salted water on the heat to cook the rice. I chose mixed basmati, cook for 10 minutes, but you can also use classic salad rice.
Drain and let it cool in a bowl after mixing and spreading it with a couple of tablespoons of olive oil.
Finely chop the bresaola. Do the same for the washed and dried arugula. Cut the washed and cleaned yellow bell pepper into strips, and do the same for the cherry tomatoes, washing and cutting them into quarters.
Start adding the juice of a quarter of a lemon to the cold rice. Mix and add all the other ingredients: arugula, Parmesan, bresaola, cherry tomatoes, and bell pepper. Give it a good mix, taste it, and adjust if you want to add more lemon juice, which can also vary depending on the lemon and its taste. I used the juice of half a lemon in total, and it was perfect for me.
If you like, you can also add grated lemon zest, only the yellow part, for an even more intense flavor. I also added lemon slices to the salad, and in the end, it was perfect that way, obviously served well chilled from the fridge, perfect on hot summer days to give us a bit of freshness, at least at the table.
