A fresh and light summer salad, perfect for a vegan, gluten-free, and lactose-free diet.
Rinse the red rice under cold running water to remove any impurities.
Cook the red rice in salted water for about 30-35 minutes or until tender but still al dente.
Drain the rice and rinse it under cold water to stop the cooking process. Let it cool completely.
Wash the cherry tomatoes and cut them in half or quarters, depending on size and preference.
Peel the caroselli and slice them into thin rounds.
Wash the fresh basil and chop it coarsely.
In a large bowl, combine the cooled red rice, cherry tomatoes, carosello slices, and chopped basil.
Add the extra virgin olive oil, salt, and black pepper. Mix well.
Taste and adjust salt and pepper if necessary.
Serve the red rice salad with tomatoes and carosello.
Refrigerator
This red rice salad with tomatoes and carosello is perfect as a main dish for a light lunch or as a side dish for a summer barbecue. It can be enriched with grilled vegetables, legumes, nuts, seeds, and spices to taste.
Italia, Puglia
| Energy (kcal) | 106.88 |
| Carbohydrates (g) | 9.33 |
| of which Sugars (g) | 1.31 |
| Fat (g) | 7.28 |
| of which Saturates (g) | 1.08 |
| Protein (g) | 1.22 |
| Fiber (g) | 0.72 |
