Light lunch by the lake? Why don’t you get a healthy rice salad? It’s a complete meal based on cereals, vegetables and proteins!
100% energy without fat excess, because I know that you’re already waiting to take a bath!
The secret to making this recipe in a very short time is to boil vegetables all together at the same time as you are boiling (apart) rice.
In just over a quarter of an hour it will be ready!
SERVES 4 PEOPLE
READY IN 20’
INGREDIENTS:
2 eggs
water to taste
9 handfuls black rice (also parboiled)
water to taste
coarse salt to taste
1 slice Asiago cheese
1 handful green beans
water and coarse salt to taste
1 carrot
water and coarse salt to taste
2 tablespoons extra virgin olive oil
basil leaves to taste
STEP 1: BOIL THE EGGS
Dip the eggs in cold water. Turn the heat on and calculate 12 minutes of cooking from when the water starts boiling.
Peel the eggs and then cut them into small pieces.
STEP 2: BOIL RICE
Boil rice in boiling salted water for the cooking time indicated on the package (about 12-14 minutes).
Drain and add it to the eggs.
STEP 3: CUBE CHEESE
Slice cheese into small cubes
STEP 4: BOIL THE BEANS
Remove the ends of the green beans and boil in salted water.
Cut them into small pieces
and add to rice along with the cheese.
STEP 5: BOIL THE CARROT
Peel the carrot, then boil it in salted water.
Cut it into small pieces
and add it to the rice.
STEP 6: MIX
Mix the rice salad and season with extra virgin olive oil, adding a few basil leaves.
#getBready & enjoy your meal
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