Rice Salad Recipe With Video And Tips From Italy

Name: Rice Salad Recipe Easy to Prepare Top 3* Chef Thomas Sixt
Prep time: 15 min
Total time: 20 min
Yield: 2
Ingredients: rice 150 g; peas 1 Cup; Zucchini 1/2 Piece; eggplant 1/2 Piece; Sunflower oil 3 tbsp; cherry tomatoes 6 Pieces; black olives 8 Pieces; green pickled pepper 4 Pieces; capers 15 Pieces; anchovies 2 Pieces; basil 2 Twigs; chili flakes some; Olive oil 6 tbsp; red wine vinegar 3 tbsp; primal salt; black ground pepper

Rice salad recipe image — Rice Salad Recipe Image © Thomas Sixt.

Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.

Here you will find my fine rice salad recipe.

Make your family happy and prepare this delicious rice dish!

The homemade salad will easily keep in the fridge for two days. For me, it’s often eaten up quicker.

Super great: Simple, sure to succeed and you’re done with the preparation in less than 30 minutes.

The inserted video accompanies you while cooking.

I wish you the best of luck, enjoy it!

Table of Contents

1. Recipe Rice Salad
2. Calories and Nutritional Values
3. Cooking Ideas For Easy Rice Salad
4. Vegetarian Version Of the Rice Salad
5. Tip For Rice Salad With Chicken
6. Italian Rice Salad with Tuna
7. More Ideas

1. Recipe Rice Salad

Here you will find the simple instructions, sure to succeed and quick to prepare yourself.

Rice Salad Italian Style

Cooked, photographed and written down by chef Thomas Sixt.

Servings 2

Calories 783

Preparation Time 15 Min.

Cook Time 0 Min.

Total Time 20 Min.

Simple guide for preparing insalata di riso.

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Ingredients

150	g	rice
1	Cup	peas (Caution: Boil/blanch frozen peas briefly)
1/2	Piece	Zucchini
1/2	Piece	eggplant
3	tbsp	Sunflower oil
6	Pieces	cherry tomatoes
8	Pieces	black olives
4	Pieces	green pickled pepper
15	Pieces	capers
2	Pieces	anchovies
2	Twigs	basil
	some	chili flakes
6	tbsp	Olive oil
3	tbsp	red wine vinegar (or white balsamic/white wine vinegar)
		primal salt
		black ground pepper

Instruction

Preparation step 1

Cook rice

Cook the rice in a saucepan or rice cooker.

As a rule, you need twice the amount of water for rice.

Wash one cup of rice in cold water, then cook with 2 cups of water.

I season the water with a little ancient salt, Himalayan salt and a pinch of sugar.

Allow the cooked rice to evaporate:

-> Leave to cool in a wide bowl or spread out on a baking sheet.

Preparation step 2

blanched, freshly cooked peas — Boiled peas, also called Peluschken, on a sieve.

Prepare peas

Briefly cook the frozen peas in boiling salted water.

Drain the cooked peas and cool under cold running water.

Drain the peas in a colander and set aside for the salad.

Preparation step 3

Types of cutting zucchini vegetables — You can cut zucchini for vegetables in different ways. With or without seeds, in slices, in sticks, in diamonds and in cubes.

Fry vegetables

For the rice salad, slice the aubergine or zucchini.

You can also choose other cut shapes.

Fry the vegetables in a pan with sunflower oil.

Season with salt and pepper and set aside for the salad.

Preparation step 4

Prepare tomatoes — Halve the small tomatoes and cut out the stalks. Step picture.

Prepare vegetables

Halve the tomatoes and set aside.

Cut the olives into rings, add the pepperoni and the capers to the tomatoes.

Preparation step 5

Add herbs

Mash the anchovies with a fork and add to the tomatoes along with the chopped basil.

Preparation step 6

Italian rice salad with tomatoes and herbs, recipe and picture (C) Thomas Sixt — Italian rice salad – Insalata di riso with lots of vegetables.

Finish salad

Mix all prepared ingredients with the rice.

Season the rice salad with salt, pepper, chili, olive oil and red wine vinegar.

Leave the salad to stand for 15 minutes, then season again, arrange and serve.

Video

2. Calories and Nutritional Values

3. Cooking Ideas For Easy Rice Salad

The trick with a quick and easy 🙂 salad lies in the choice of ingredients.

Use a large part of vegetables from the jar or from the can and pimp with fresh and fried vegetables such as zucchini or eggplant (melanzani).

If you want to go really quickly, simply replace fresh basil with an Italian herb mixture.

Tip: Simply use the leftover rice from the day before for a rice salad!
Tip: Sushi rice tastes particularly delicious.
Leftovers tip from chef Thomas Sixt

Rice with butter and wild garlic or parsley

4. Vegetarian Version Of the Rice Salad

I added anchovies to my preparation.

The anchovies give an excellent taste and go well with olives and capers.

If you want your salad to be vegan or vegetarian, simply leave out the anchovies.

Please forgive me for not writing an extra recipe for this – just delete one ingredient and the wonderful salad is vegan 🙂

Rice salad is gluten-free and calms the nerves!
Tip from chef Thomas Sixt

I personally like the salad as a snack.

The dish is practical, gluten-free, you can increase the vegetable content as you like and thus increase the fiber content.

I really think this rice dish is healthy and I would be happy if you try it.

Cut smoked tofu — Frying the tofu in strips would be an option instead of fish. I like the smoked tofu, brings an exciting taste to the soup!

5. Tip For Rice Salad With Chicken

You can easily supplement and refine the salad with fried chicken pieces.

If possible, cut the chicken breast into strips and season with salt, pepper and thyme.

Then fry in a hot pan with a little oil and serve lukewarm with the salad or mix in.

Freshly roasted chicken breasts taste better than leftover roast chicken! The alternative is smoked chicken ham.
Ingredients tip from chef Thomas Sixt