Easy and tasty. These two adjectives are enough to describe the Venere rice salad. Few seasonal ingredients – courgettes, peppers and tomatoes – mix with shrimp for a savory flavor single dish ideal for a summer lunch or a picnic.
Ingrediants
- 320 g of Venere rice
- 100 g of shrimp
- 3 coppery tomatoes
- 1 medium courgette
- 1 yellow pepper
- 1 bunch of marjoram
- extra virgin olive oil
- salt
- pepper
When the heat is upon us, there is nothing better than an inviting to recharge the batteries single dish that satisfies the appetite and satisfies the taste, like this colorful and tasty one Venere rice salad made with shrimps and seasonal vegetables: tomatoes, zucchini And peppers.
Rice salads, as well as cold pasta salads, are the non plus ultra in this sense, because they combine carbohydrates with the proteins of meat or fish and the mineral salts and fibers of vegetables. There are many recipes to experiment: from the spectacular rice salad in melon to the rice salad in the Nicoise style, passing through the rice salad with cherry tomatoes, feta and olives and the rice salad, clams and cherry tomatoes.
Like this one too Venere rice salad, all these easy recipes can be prepared in advance and served cold, thus revealing a smart idea to use for a lunch rapid after a morning at the beach, one dinner with friends (where they can become a first course) or a picnic.
OTHER TASTY RECIPES: Buddha bowl of Venere rice, avocado and roasted carrots, Salmon rice salad, Spicy rice and prawns salad, Rice salad with salmon, avocado, pink grapefruit and cucumber
How to prepare: Venere rice salad
- Execution
- easy
- Preparation time
- 30 min
- Cooking time
-
45 min
- Portions
-
4
How to prepare: Venere rice salad
To make the Venere rice salad, start with the rice: cook it in abundant salted water for 30 minutes. Then drain it and wash it under running water. Transfer it to a large tray and let it cool.
Chop the courgette, cut the pepper in half, remove the seeds and white internal filaments, then cut both vegetables into small cubes. Sauté the courgette and pepper in a pan with a drizzle of oil for a few minutes. Season with salt and pepper at the end.
Cut the skin of the tomatoes with a cross cut and blanch them for 1 minute in boiling water, then drain them, cool them quickly by immersing them in a bowl full of water and ice, then peel them, cut them into wedges and remove the seeds, then cut them into chunks.
Clean the shrimps, then cook them for 3-4 minutes in a pan with a drizzle of oil and a pinch of salt. Now compose your salad, adding the sautéed vegetables to the Venere rice.
Add the tomatoes and mix. Also add the shrimps and dress the salad with a drizzle of oil, a pinch of salt and a little pepper. Complete with the marjoram leaves to perfume and mix.
Venere rice salad is ready to serve.
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