User Manual

Starters, soups and salads 31
Apulian rice salad [Index: ] [Index: ]
MCRC00837922_BO_Apulischer_Reissalat-010MCRC00837995_SE_Apulischer_Reissalat-012MCRC00900526_NF_Apulischer_Reissalat-009_RZ0SaladsPreparation methodsSteamingRecipe categoriesStarters, Salads
For 4 servings
Small unperforated steamer
SALAD:
2 carrots
1 smallleek
50 ml water
4-5 tbsp white balsamic vinegar
1 tsp sugar
1 yellow pepper
100 g frozen peas
200 g parboiled long grain rice
300 ml water or stock
Salt
40 g green and black olives, pitted
1 tin of tuna in water, drained weight 150 g
1 tbsp lemon juice
2-3 tbsp olive oil
Parsley leaves
25 g capers, drained
Per serving
397 kcal, 54 g carbs, 13 g fat, 16 g protein,
4,4 BU
PREPARATION
1. Peel the carrots and cut up small. Prepare the leek and cut into fine slices. Mix the water, vinegar
and sugar in a small unperforated steamer. Add the carrots and leek and cook as indicated.
2. In the meantime, prepare the pepper and cut into fine strips. Place the pre-cooked vegetables
with the vinegar broth in a dish. Add the strips of pepper and peas and leave to cool.
3. Place the rice in the small unperforated steamer. Add salted water or stock. Steam the rice as
indicated until cooked and the liquid has evaporated.
4. Leave the rice to rest for five minutes, then loosen with a fork.
5. Chop the olives finely. Drain the tuna and break up.
6. Drain the vegetables, but do not discard the vegetable stock. Stir lemon juice and salt into the
stock and mix in the olive oil.
7. Rinse the parsley and cut into fine strips. Mix everything with the capers and lemon sauce and
leave to infuse for an hour.
Setting procedure:
Steaming
100 °C
Vegetables:
Cooking time: 7 minutes
Rice:
Cooking time: 15-20 minutes
Tip:
Instead of tuna, you can add chopped egg, small
prawns, mussels, sea food, finely chopped
mortadella or salami to the salad.