recipes "Healthy Recipes"

Rice and risotto dishes that taste as great as they make you feel.


What do you need

  • [   ] 200g of Riso Gallo Red Wholegrain and Long Grain Rice
  • [   ] 2 long red radicchios
  • [   ] 1 punnet of peashoots to garnish
  • [   ] 2 tbsp of extra virgin olive oil
  • [   ] 20g of walnuts
  • [   ] 10g of toasted pumpkin seeds
  • [   ] 16 small red radish
  • [   ] Salt and pepper to taste
  • [   ] 100ml of Balsamic vinegar
  • [   ] 1 garlic clove
  • [   ] 2 tbsp of extra virgin olive oil
  • [   ] A few thyme leaves
  • [   ] 1 teaspoon of honey
  • [   ] A pinch of salt and pepper

Proposed by: Danilo Cortellini


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How to prepare:

Wholegrain red rice is packed with nutrients and has great texture and rustic flavour. Combining that with the fragrant steamed long grain rice makes the perfect mixture for a great rice salad, right up my street I would say!


So easy to make, this recipe wants to inspire you to make your own kind of rice salad, all you have to do is simply cook the Riso Gallo pouches for 90 seconds in the microwave and add your favourite ingredients to it!


If you want to replicate this recipe and you can’t find radicchio just go for a red chicory and if pea shoots are not in season, use fresh basil leaves instead.


Chef’s tip: Keep this recipe vegan for a one-course meal full of benefits. Add nuts and toast pumpkin seeds for added texture and flavour.

First prepare the marinade for the radicchio. Crush the garlic clove and mix all the ingredients well in a mixing bowl, do not blend.


Wash the radicchios and cut them in half lengthwise. Brush well with the marinade on both sides and char them over a BBQ or a very hot non-stick pan. Cook for 3 minutes each side until caramelised and remove from the heat.


Use the same pan to quickly stir-fry the red radishes. If you wish, add a little drop of the marinated to season instead of salt.


Cook the rice by placing the pouch into the microwave. Open the bag a little and cook for just 90 seconds. Once ready put it a mixing bowl and dress with a drizzle of oil, a pinch of salt and pepper, the walnuts, the radishes and the pumpkin seeds.


Now plate the salad into pasta bowls and top it with the charred radicchio halves and the pea shoots. Drizzle some extra balsamic vinegar and enjoy.

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