Refresching Rice Salad Recipe

Refresching Rice Salad

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500 gr parboiled rice
3 zucchini
1 yellow or red pepper
8 asparagus
3 carrot
1 eggplant
1 red onion (or another sweet onion)
10 portobello mushroom
1 slice of old pecorino cheese (better if from Tuscany)
1 slice of young pecorino cheese
1 mozzarella
1 slice of chicken breast or 400 gr of canned tuna
olive oil extravergine

How to make Refresching Rice Salad

This is a summer special! It is a little bit of work to do it but you can do allot and use it for a few days.

Cut all the vegetables in slices and grill them. Once grilled let them cool off and cut in smaller pieces.
Grill the chicken if you want to use it and then cut it in small pieces.
Cook the rice in salt water and keep it aldente. Cool it off with some cold water and then once drained put some olive oil extravergine so it does not stick together.
Cut the cheeses in small dices and add it to the rice. Add the vegetables, olives, capers, chicken or tuna (or none if you are veggie).
At the end add also the basil chopped.
Mix all and correct with salt and pepper.
Leave for a few hours in the fridge and then serve. If your guests like it they can add some mayonnaise to their plates.

I gave a list of vegetables you can use but you can put every vegetable that can be grilled exception is made just for tomatoes that are to juicy and have the risk of fermentation.

Question from the Chef

“What's your favorite way to cook with asparagus?”

  • VegMom
    VegMom says

    Rice salad is one of my favorite dishes, love the cheese flavor's combination in this recipe

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