Summer is Here: Time for Black Rice Salad

Summer is here... and it's time for fresh and convenient rice salads. However, after a while, they risk becoming a boring déjà vu. Here’s a tasty idea to alternate with the classic rice salad, starting from its main ingredient. A perfect variant for outdoor lunches or summer picnics, the black rice salad.

Practical, tasty, typically summery but in a rich and fragrant variant

Thanks to its black and elongated grains, this type of rice enhances the bright colours of the ingredients and can easily be paired with fruit. Like all rice salads, the basic idea is to be creative, using what you have on hand, without limiting your imagination.

Ingredients:

• black rice (240 g)
• peas
• carrots
• avocado
• soy sprouts
• lemon juice
• oil
• salt
• pepper

Preparation:

First, boil the rice according to the package instructions. At this point, prepare the vegetables: the carrots can be diced small, then boiled together with the peas. For the peas, you can also choose those already boiled. Drain the soy sprouts, cut the avocado, choosing one that is ripe enough. Now combine the ingredients with the rice (now cooled) and dress with plenty of oil, a splash of lemon, salt, and pepper.

At this point, let your imagination run wild: you can add a touch of summer with some mint, or make it richer with shrimp

A beautiful, light dish but rich in iron: the prized black rice, in fact, has a four times higher iron content and double the silicon, plus it contains plenty of plant substances capable of fighting free radicals. In short, perfect for a health boost.

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