Middle-earth rice salad recipe
The July heat allows us to enjoy delicious cold dishes, with salads of all kinds as the main feature; they just need to be cold and tasty… With a pasta or rice salad, we can easily serve a single, complete dish with all nutrients.
My middle-earth rice salad is named so because it contains both vegetables and shellfish; a tasty and light salad, quick to prepare, fresh, and complete!
For me, it’s also economical; the vegetables come from my garden!
I always list the weight of the ingredients, which is challenging for me, as I often cook by eye, as they say; so, the indication is approximate
- Difficulty: Easy
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
Rice, vegetables, and shrimp…
- 1.5 cups rice (Cooked)
- 7 oz green beans
- 10.5 oz potatoes
- 10.5 oz artichokes, cooked, boiled (And drained)
- 3.5 oz black olives (Pitted)
- 10.5 oz shrimp
- 1 cup aromatic herbs (Garlic, basil, celery chopped)
- to taste salt
- to taste oil
Tools
Pots to boil vegetables, a nice baking dish for serving, the passion for cooking and creating well-being for ourselves and our guests
Steps
Cook the rice, drain it, and in the same colander, rinse it under cold running water to cool it down
In the meantime, also cook the vegetables one by one, even in the same abundant water; cut into pieces where necessary and add them to the rice, well-drained. Chop the aromatic herbs and add them to the mix along with the previously blanched shrimp and the olives
Season with oil and mix carefully and gently to avoid breaking the vegetables; optionally let it rest in the fridge before serving. Fragrant, colorful, and simply fresh!
Rice salad should be consumed within one or two days if kept constantly in the refrigerator; in this case, no vinegar is used, which preserves it a little longer; if desired, add a few drops of lemon as some of my guests did; I personally prefer it without lemon or vinegar.
