1.0Riso Ellebihttps://risoellebi.com/en/adminhttps://risoellebi.com/en/author/ellebi/rich600338<blockquote class="wp-embedded-content" data-secret="o8uAar1t0a"><a href="https://risoellebi.com/en/quick-rice-salad/">Quick rice salad</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://risoellebi.com/en/quick-rice-salad/embed/#?secret=o8uAar1t0a" width="600" height="338" title="“Quick rice salad” — Riso Ellebi" data-secret="o8uAar1t0a" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); //# sourceURL=https://risoellebi.com/wp-includes/js/wp-embed.min.js </script> https://risoellebi.com/wp-content/uploads/2022/02/insalata-veloce-intero.png757743Boil rice in plenty of salted water, drain, season with 80 g pesto and a little extra virgin olive oil, mix well and let cool. Add 120g pitted black olives, 200g cherry mozzarella cut in half, and finally 160g drained and crumbled tuna in oil. Sprinkle with a grinding of pepper and stir well to […]