Rice salad with vegetables

Rice salad with vegetables
chef

Leonardo Pellacani

Menù Ingredients Menù Ingredients

400 g. Tuttocampo (senza mais) - Tuttocampo Vegetables (without sweet corn) - TB1

500 g. Riso precotto “disidratato” - “Dehydrated” Precooked Rice - RV0K

q.b. Olio extravergine di oliva - Extra-Virgin Olive Oil - EK5

q.s. Succo di limone - Lemon Juice - A11

Other Ingredients

q.s. Chives

q.s. Salt & Pepper

100 g. Ham

Serve 6

Rehydrate the rice in a bowl by adding  the same volume of water and let it to stand for 45 minutes, stirring occasionally. Once rehydrated, add the Tuttocampo  vegetables and ham diced. Mix and season with salt, pepper, lemon juice, extra virgin olive oil and fresh chives.

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Discover the Menù products in this recipe:

Riso precotto “disidratato” - “Dehydrated” Precooked Rice
Naturally gluten-free

Riso precotto “disidratato” - “Dehydrated” Precooked Rice

Just cooked
Olio extravergine di oliva - Extra-Virgin Olive Oil
Naturally gluten-free

Olio extravergine di oliva - Extra-Virgin Olive Oil

Oil
Tuttocampo (senza mais) - Tuttocampo Vegetables (without sweet corn)
Gluten-free

Tuttocampo (senza mais) - Tuttocampo Vegetables (without sweet corn)

Prepared Vegetables
Succo di limone - Lemon Juice
Naturally gluten-free

Succo di limone - Lemon Juice

Glazes and Sweet Garnishes

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