Venerated rice salad

A salad to baste the new barbecue, it’s a moment that will stay with us, the first barbecue of a famous brand (my son is a fan of this cooking). Of course you will enjoy it; the barbecue recipes are going to fuse, I start with a salad to accompany my meat: Vénéré rice salad. I chose this rice because many people are unaware that this black rice is naturally colored. Of course it’s a lot for fun! I played on the colors and flavors, in any case our Venerated Rice Salad did not last long. Nothing better to accompany a grill than this Vénéré Rice Salad; with us, the vinaigrette, everyone manages; for me it will be more olive oil with a little lemon, just squeezed at the last moment.

Venerated Rice Salad Recipe for 2 people

Ingredients

• 50 g of black revered rice
• 1 Maggi cube
• ¼ white cabbage
• 6 fresh radishes
• 100 g button mushrooms
• 1 spoon of olive oil for the mushrooms
• ¼ lemon juice for the mushrooms
• 3/4 lemon zest for the rest of the salad
• 1 blood orange
• 20 basil leaves
• 1 clove of garlic

Instructions

1. Cook the rice for about 18 minutes in a large volume of water with the cube.
2. Cool the rice under a tap of cold water.
3. Cut the small mushrooms into six.
4. Zest the lemon directly over the mushrooms.
5. Add oil
6. Season the mushrooms with salt and pepper.
7. Squeeze the lemon directly over the mushrooms
8. Press the garlic and film the mushrooms, let macerate for 15 minutes
9. Add the rice to a jar.
10. Grate the white cabbage over the rice after removing the first leaf.
11. Peel the orange raw, then add the blood orange segments.
12. Squeeze the rest of the orange over the rice
13. Rinse then dry the basil, then finely chop the salad.

Preparation time: 10 minutes
Cooking time: 18 minutes
Number of people: 2
4 star rating: 12 reviews

What wine to drink with a Vénéré rice salad?

My favorite wine for this Saint Véran Grape variety recipe: Chardonnay.
Temperature between 11 ° and 13 °.

Weigh the rice Cook the rice Cooked rice Slice the young leek Grate the cabbage Chop the basil Slice the mushrooms Peel the blood orange