Rice and risotto dishes that taste as great as they make you feel.
3 GRAINS SALAD WITH PEAS, BROADBEANS, CHICKPEAS
What you need
- [ ] 300g Riso Gallo 3 Grains
- [ ] 120g cooked chickpeas
- [ ] 120g peas (off the pod)
- [ ] 120g broad beans (off the pod)
- [ ] extra virgin olive oil
- [ ] 1 tbsp balsamic vinegar
- [ ] 1 small bunch of basil
- [ ] 150g shaved Pecorino cheese
- [ ] 1 small bunch of fresh herbs (e.g. parsley/chives/ dill/mint/basil)
- [ ] Salt and pepper to taste
Proposed by: Danilo Cortellini
How to prepare:
This ‘3 grains, rice, spelt and barley’ recipe is great as a starter, full of the freshness of the broad beans, peas and fresh herbs, but also very good as a vegetarian main course with good carbs from spelt and barley and protein from the chickpeas. Strive for fresh peas and broad beans but you can save time by getting frozen peas and broad beans ready to boil. If you have time use dry chick peas, soak them overnight and simmer the following day. Alternatively, go for the already cooked option.
This recipe is so easy to make, it only takes 30 minutes, and can be prepared hours in advance, stored in the fridge until ready to use, just make sure it is at room temperature when served.
Boil the peas and the broad beans for 1 minute in salted water than cool them down in iced water to retain the beautiful colour.
Peel the broad beans from the thick skin by hand. Leave the peas as they are.
Meanwhile, cook the Riso Gallo ‘3 cereali’ in salted boiling water for approximately 20 minutes. Even less if you like your rice al dente. Cool under running water.
Drain the chickpeas from their cooking water. In a large serving bowl combine the “3 Cereali” with the cooked chickpeas, the peas and the broad beans.
Dress with extra virgin olive oil, balsamic vinegar, a pinch of salt and pepper to taste.
Shave the Pecorino cheese on top and garnish with the fresh herbs to serve.