Brown Rice Salad

Method5 steps

1. 1

   Step 1: Bring a large pot of water to a boil, add the brown rice (320 g) and cook for about 30 minutes until tender. Meanwhile, shell the fava beans (450 g) and remove each seed skin to obtain about 70 g peeled beans. Wash, trim and coarsely grate the zucchini.

   Cook brown rice · 30 minUses 320 g brown rice · 200 g baby zucchini · 450 g fresh fava beans · water for boiling rice

2. 2

   Step 2: Peel and grate the carrots (160 g), quarter the washed cherry tomatoes (200 g) and chop the chives (to taste).

   Uses 160 g carrots · 200 g cherry tomatoes · Chives to taste

3. 3

   Step 3: Combine the prepared vegetables with the shelled pumpkin seeds (20 g) and pitted olives.

   Uses 20 g shelled pumpkin seeds · 50 g Taggiasca olives · 200 g zucchini washed/trimmed/grated plus 70 g shelled peeled fava beans · grated carrot, quartered cherry tomatoes and chopped chives

4. 4

   Step 4: Season the vegetable mixture with part of the measured olive oil, salt and pepper. Drain the cooked rice through a fine-mesh strainer.

   Uses part of the 30 g olive oil for vegetables · Fine salt to taste · Black pepper to taste · prepared vegetables with 20 g pumpkin seeds and 50 g pitted Taggiasca olives · 320 g rice boiled about 30 minutes

5. 5

   Step 5: Toss the drained rice with the remaining measured oil. Spread in a shallow container to cool rapidly and refrigerate within 2 hours. Once cold, combine with the vegetable dressing and keep refrigerated until serving.

   Uses remaining olive oil from the 30 g total for drained rice · cooked rice drained through fine-mesh strainer · vegetables, seeds and olives mixed with part of oil, salt and pepper