Recipe: Rustic rice salad with chilies

The 20 appetizers lunch
April 29, 2010


It's better to prepare the rice salad the day before, and let it rest in the refrigerator.

Trinidad PerfumeI used some Trinidad Perfume, aromatic, crunchy and mild, and a green pepper to add some piquancy.


This is the tenth recipe from the 20 appetizers lunch, the last of the cold appetizers. Next: the warm recipes.

Rustic rice salad with chilies

Rustic rice salad with chilies

Ingredients
150g rice
1/2 glass of peas
30g yellow aromatic chilies
1 green chili
8 cherry tomatoes
1/2 scallion
50g ham, diced
1 tbsp butter
parsley
3 tbsp olive oil

Directions
Cook the rice and the peas, and drain them well.
Stir-fry the diced ham with the butter, add the peas and the cubed chilies. Add to the rice.
Add the sliced scallion, the minced parsley and the quartered tomatoes.
Season witj olive oil and let rest before serving.



Vegetarian pizza CapricciosaOne year ago:

Vegetarian pizza Capricciosa


Tags: Salads  Chilies  Peas  Tomato  Parsley  Ham  Rice  Rice  
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Comments

Author: radha (URL)
30/04/2010

in Italy we had this habit to prepare rice in advance. then in China we learned that rice should be eaten as fresher as possible otherwise it may cause digestive problems and looses all its most important properties and fragrant inner flavors.


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