Insalata di Riso Carnaroli con carote e piselli
A classic rice salad with vegetables that are available all year round.
| Servings | Preparation Time |
| 2persons | 30minutes |
| Cooking Time |
| 20minutes |
|
|
Ingredients
- 150g De Tacchi Carnaroli rice
- 75g Carrots
- 75g Peas (preferably fresh, or frozen)
- 1/2 Half a white onion
- Extra virgin olive oil
- Salt
- 1sprig of Sage for garnishing
Instructions
- Boil the water for the rice in a large saucepan.
- Peel and wash the carrots. Then dice them, remembering that the larger the pieces are the longer it will take for them to soften during cooking. If fresh peas are used, have them ready for cooking. In the case of frozen peas take them out of the freezer in good time. Peel and finely chop the onion.
- Heat two pans, placing a little oil into both of them. Place the carrots in one of the pans. In the other pan add the onion first of all and when it starts to acquire a golden colour, add the peas. It will take about 20 minutes to cook the carrots and peas. The time will vary depending on the thickness of the carrots, the degree of crispness desired and the difference between fresh and frozen peas. For both vegetables a little water may be added as they are cooking to let them become softer At your own discretion a pinch of salt may be added when cooking the vegetables.
- When the water is boiling, add some salt and then the rice. Bearing in mind that the rice will take approximately 12 minutes to cook, one may decide to slightly extend the cooking time, depending on the time required for the preparation of the vegetables.
- When the vegetables are cooked, turn off the heat and when the rice is ready, drain it. Mix the rice with the peas straight away, and adding a drop of oil. The rice can now be arranged together with the peas on the plates and the carrots can then be added at the centre. Garnish with a sprig of sage and serve.
