If the usual rice salad has tired you out, try an alternative version with an oriental flavour!
Today's recipe is a fresh Venus rice salad with mushrooms, sun-dried tomatoes and rocket salad, perfect for a lunch break on hot summer days.
If you are not familiar with Venus rice, we recommend you try it now because besides being a pleasant discovery for the palate, it is also a light and healthy rice, rich in vitamins and antioxidants.
Compared to white rice, Venus rice grains contain much more fibre and less sugar, as well as higher amounts of iron.
Idea: why not use this salad as finger food to offer in your buffets? You can serve it in small single-portion cups and perhaps create different versions by adding ingredients such as shrimps or chicken.
Ingredients for two:
- 200 g Venus rice
- 50 g wild rocket
- 3 dried tomatoes in oil
- About 150 g cleaned cardoncelli mushrooms
- One garlic clove
- Salt to taste
- Pepper to taste
- Extra virgin olive oil to taste
Cook the Venus rice in plenty of salted water or steam it (tip: for optimal cooking leave the rice to soak overnight or follow the instructions on the packet).
Pour a little extra virgin olive oil into a frying pan and add a clove of garlic. As soon as it starts to sizzle, add the chopped mushrooms.
Add salt and pepper and allow to brown.
Separately, chop up some rocket and three sun-dried tomatoes in oil.
Once the cardoncelli mushrooms are well browned, leave to cool.
In a large bowl, combine the boiled Venus rice, the cooled mushrooms, rocket and sun-dried tomatoes.
A first course that is also good cold, to take in the lunchbox for the lunch break at work or under the beach umbrella.