The recipe of therice salad, clams and cherry tomatoes it is simple and quite fast, and the result is a very tasty dish. A cold marinara rice, light in preparation, which is perfect for a lunch in family but also for one summer dinner with friends.
Ingrediants
- 300 g of Baldo or Roma type rice
- 1 kg of clams
- 1 glass of dry white wine
- 3 perini tomatoes
- fresh chili
- parsley
- extra virgin olive oil
- salt
- pepper
rice salad, clams and cherry tomatoes is a tasty first course, with a simple recipe and a winning result: the rice is boiled and then seasoned with clams flavored in their cooking water, together with chopped tomatoes, and raw oil.
A marinara rice, light and digestible, which can be enjoyed at room temperature and is an alternative to the classic rice salad, excellent to propose also for a summer dinner with friends.
rice and clam salad with cherry tomatoes it also lends itself to customization: keeping the same procedure you can add shelled mussels and shrimps. And if you like idea of a rice and fish salad also have a look at the Basmati rice salad with smoked salmon and swordfish or the very fresh Rice, shrimp and green apple salad.
If, on the other hand, your passion is recipes with clams, we suggest you try the Venere rice with clams and all our other proposals.
OTHER TASTY RECIPES: Rice salad with cherry tomatoes, feta and olives, Rice salad with chicken, ginger and saffron, Rice salad with asparagus, Nicoise rice salad
How to prepare: Salad of rice, clams and cherry tomatoes
- Execution
- average
- Preparation time
- 15 min
- Cooking time
-
30 min
- Soaking time
-
30 min
- Rest time
-
10 min – 15 min
- Portions
-
4
How to prepare: Salad of rice, clams and cherry tomatoes
To prepare a salad of rice, clams and cherry tomatoes, start rinsing the clams under running water. Collect them in a large salad bowl and cover them with cold water and salt. Leave them to soak for at least 30 minutes. Boil the rice in plenty of moderately salted water. Drain it, drain it carefully and spread it out on a clean kitchen towel to dry and cool. Drain the clams and rinse them again, then collect them in a large pan with the wine and half a chilli pepper. Place the container on the fire and sauté the clams over high heat. As the valves open, withdraw them on a plate. Eliminate those that, in the end, remain closed.
Strain the cooking liquid, then remove part of the shellfish from the shells and collect them in a bowl. Pour the filtered cooking liquid into a pan, add the peeled, seeded and diced tomatoes, and cook for 5 minutes.
Then add the molluscs, with or without shells, mix gently and immediately remove from the heat. Let it cool to room temperature. Finely chop the parsley, so as to obtain a couple of tablespoons.
Transfer the rice, well shelled, to a salad bowl. Add shellfish and tomatoes, season with two rounds of raw oil, a pinch of pepper and the chopped parsley. Mix very gently and let the rice salad, clams and cherry tomatoes rest for ten minutes in a cool place before serving.
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