Veggie rice salad… so green!

The summer table turns green with this super veg rice salad!

A fresh, light first course made of vegetables but decidedly tasty thanks to the smoked touch of scamorza cheese.

A practical idea, ideal to prepare in advance and take to work, or on a trip to the seaside or in the mountains.

 

SERVES 4 PEOPLE
READY IN 20’

 

INGREDIENTS:

2-3 zucchini

1 tablespoon extra virgin olive oil

salt to taste

 

10 oz  rice

4 tablespoons frozen peas

Water to taste

Cooking salt to taste

 

5 oz smoked provola cheese

 

2-3 tablespoons seed oil

1 teaspoon parsley, chopped

 

 

 

STEP 1: GRILL ZUCCHINI

Wash and slice zucchini.

Warm the grill, add oil and sliced zucchini and cook for a couple of minutes adding a pinch salt.

Now slice then into cubes.

 

 

STEP 2: COOK THE RICE

Cook rice following pack instructions: in hot salted water together with frozen peas,

Once cooked, rinse under cold water to cool down; then transfer it in a large bowl.

 

 

STEP 2: CUT SMOKED PROVOLA CHEESE

Cube smoked provola cheese.

 

 

STEP 3: COMBINE

Combine cooked rice and peas with zucchini and provola cheese.

 

Add oil and parsley and mix with a spoon.

 

 

#getBready & enjoy your meal!

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Post Author: Aurora

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