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Brown rice salad - Riso Ellebi



Super light, super fresh and very quick to prepare. Season it with your favorite vegetables to give it flavor and color. Ideal for those who want to stay light without sacrificing taste.

  • 320 g Ellebi brown rice

  • 160 g Carrots

  • 450 g Fresh shelled broad beans

  • 50 g Pitted Taggiasca olives

  • 30 g Extra virgin olive oil

  • 200 g Zucchini

  • 200 g Cherry tomato

  • 20 g Peeled pumpkin seeds

  • Pepper, salt and chives to taste

To make the brown rice salad, start by placing a large pot full of water on the stove and bring to the boil. When the water boils, add the rice and cook for 30 minutes over medium heat. In the meantime, take care of the sauce, shell the beans and remove the skin from each seed. Switch to the courgettes: wash them, peel them and then grate them with a grater with large holes. Peel and trim the carrots, then grate them. Wash the cherry tomatoes and cut them into quarters. Now chop the chives. Collect all these vegetables in a bowl and add the pumpkin seeds and pitted Taggiasca olives. Season with olive oil, salt and pepper, mix and set aside. Meanwhile, the brown rice will be cooked, drain it with a fine-mesh strainer, pour it into a bowl and drizzle it immediately with the olive oil so it doesn’t stick and let it cool completely. Una volta che il riso sarà freddo, unite il condimento di verdure e mescolate per amalgamare gli ingredienti. Your brown rice salad is ready to be enjoyed.