VENERE RICE AND POTATO SALAD, a simple cold first course, light and tasty, perfect for dinner, a diet-friendly idea.
The venere rice and potato salad is delicious, an excellent simple and very tasty dish, perfect for dinner, great for lunch, and even to take to the beach.
The recipe for the venere rice and potato salad is ideal if you are looking for a first course that is tasty but also light and won’t weigh you down.
The little one at home loves it, I cook rice almost every day, so new ideas that everyone can enjoy are always needed.
Follow me in the kitchen today, we’re making venere rice and potato salad!
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking time: 40 Minutes
- Portions: 2-3 people
- Cuisine: Italian
Ingredients
- 14 oz venere rice
- 3 Hard-boiled eggs
- 10 Cherry tomatoes (red and yellow)
- 1 bunch Arugula
- 7 oz New potatoes
Preparation
Wash the potatoes and boil them until the fork penetrates the potato.
Boil the venere rice, its cooking time is 40 minutes, or according to the package instructions.
In the meantime, also cook the eggs.
Wash and cut the cherry tomatoes into wedges and wash the arugula.
Drain the rice, pour it into a salad bowl, add the cherry tomatoes, arugula, and olives.
Cool the potatoes and eggs, peel and then cut the potatoes into not too small chunks.
Peel the eggs and slice them.
Add the potatoes to the rice and place the eggs on top as a decoration, oil and salt to taste.
Bon appétit
Arte in Cucina recommends
Venere rice and potato salad, a simple, light, and tasty cold first course, perfect to prepare for dinner, a diet-friendly idea.
Of course, you can enrich the dish by adding other ingredients like tuna.
