Red Rice with Fish and Green Beans

Today I want to introduce you to a red rice salad accompanied by citrus-marinated raw fish with freshly boiled green beans.
I preferred to shape it with a food ring, but you can also serve it in small bowls as an appetizer, main dish or buffet dinner, according to your needs.
If you wish, you can use any type of salad rice, and when it comes to fish, any type will do as long as it’s fresh and previously frozen as a precaution.

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Difficulty: Very Easy
Cost: Medium
Rest time: 30 Minutes
Preparation time: 20 Minutes
Portions: 2
Cooking methods: Stove
Cuisine: Italian
Seasonality: All seasons

684.71 Kcal

calories per serving

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Energy 684.71 (Kcal)
Carbohydrates 81.62 (g) of which sugars 14.42 (g)
Proteins 23.60 (g)
Fat 31.89 (g) of which saturated 3.59 (g)of which unsaturated 10.78 (g)
Fibers 8.32 (g)
Sodium 240.34 (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

Let’s go shopping

5.3 oz red rice
2 tbsp lemon juice
3 tbsp orange juice
1 orange
2 tbsps hazelnuts
5.3 oz John Dory fish (fillet or other fish)
3.5 oz green beans
to taste salt
to taste pepper
2 tbsps extra virgin olive oil

Red Rice with Fish and Green Beans

Tools

What we need to make

1 Pressure Cooker
1 Knife
1 Cutting Board
1 Citrus Juicer
1 Bowl
1 Food Ring

Steps

Let’s head to the kitchen

Boil the rice, either in a traditional pot or in a pressure cooker.
Cooking in a pressure cooker is the fastest and preserves the nutritional values of the rice. Cooking times: 15 minutes. Pour the rice and twice its amount in cold water into the pot, close with the lid and bring the pot to pressure. As soon as it starts to whistle, lower the heat and cook for 15 minutes.
With normal cooking, you will need to respect the times indicated on the package.
At the end of cooking, drain the rice and cool it under running water
Trim and then boil the green beans, boiling them in salted water for 5 minutes in a pressure cooker, or 10 in a traditional pot.
Once cooked, cool them immediately with ice water so they retain their bright green color.
In the meantime, extract the orange juice and the lemon juice and combine them with 1 tablespoon of extra virgin olive oil, a pinch of salt, and a pinch of pepper. Mix this mixture well.
Chop the fish fillets with a knife,
and drizzle them with the obtained mixture. Leave to marinate for 30 minutes.
Also chop the green beans and dress them separately with salt, pepper, and extra virgin olive oil.
Roughly chop the hazelnuts.
Now it’s time for the rice, which, after being cooled under water, will surely have lost some of its saltiness, so taste it and adjust it with salt, pepper, and extra virgin olive oil.
Transfer to a bowl: the rice, the fish tartare drained from the marinade, the chopped hazelnuts, and the chopped green beans, add some chopped parsley and basil, and mix.
Slice the orange and place the slices at the base of the plate.
Then use a food ring to shape it as shown in the picture, or serve it in small bowls with orange wedges.