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Spring Red Rice Salad with Crunchy Vegetables

Yields4 ServingsPrep Time15 minsCook Time25 minsTotal Time40 mins

Enjoy it in a salad or in the famous arancini recipe; rice is a classic of Italian cuisine. In this recipe, red rice offers enthusiasts a colorful and vitamin-rich dish. A delicious combination of crunchiness and sweetness in this spring salad.

Ingredients
 400 Red rice
 100 Green peas
 1 Asparagus
 1 Onion
 10 Chives
 20 Unsalted butter
 4 Olive oil
 2 Lemon juice
 2 Maple syrup
 Flower of salt
 Pepper
Directions
1

Cook the red rice for 20 minutes in a large amount of salted boiling water. Set aside. Immerse the peas for 1 minute and 30 seconds in salted boiling water. Immediately cool them in ice water.

2

Cut the base of the green asparagus and cook for 5 minutes in a pan with the butter. Peel and slice the green onion (including the green part). Chop the chives.

3

Prepare the dressing by mixing together olive oil, lemon juice, and maple syrup, then season with fleur de sel and freshly ground pepper. Prepare the salad by combining red rice, peas, chopped green asparagus, chives, and onion.

4

Finally, drizzle everything with dressing. Arrange the salad on a platter and artfully place the edible white flowers.

Nutrition Facts

0 servings

Serving size

4

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