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RED WHOLEGRAIN RICE SALAD
What do you need
- [ ] 250g of Riso Gallo Red wholegrain rice
- [ ] 2 small ripe avocados
- [ ] 2 corn on the cob
- [ ] 10 spring onions
- [ ] 1 lime
- [ ] 3 tbsp of extra virgin olive oil
- [ ] 1 red chilly
- [ ] 1 small bunch of coriander or parsley
- [ ] 20 g of mix toasted seeds
- [ ] 20 g of unsalted butter
- [ ] Salt and pepper to taste
Proposed by: Danilo Cortellini
How to prepare:
Wholegrain red rice is packed with nutrients and has great texture and rustic flavour, it is great when used for rice salad, trust me on that!
Chef’s tip: This salad can be prepared in advance and it is a great vegan main course alternative. If corn on the cob is not available don’t panic, use the tinned version try to roast it on a non stick pan. For those who also own a chef blowtorch, try to roast the avocados when peeled for added bbq flavours.
First boil the rice in salted water for around 20-22 minutes. It has to be cooked through but still retaining a little bite to it. Drain and to cool it down rinse it with fresh water until warm.
To cook the corn, the quickest way I found is the microwave. Leave the husk on and place it onto a microwave safe dish. Cook it for about 4-5 minutes until soft. Let it rest for 5 minutes and when still warm peel it well. Now you can season to taste and brush them with a mix of oil and butter. Either flash them on a griddle pan or if you can over a bbq to give them a nice roasted flavour. When coloured all around remove them from the heat let them cool. Separate the corn from the cob. Wash the spring onions and roast them quickly over the griddle too, for about 2 minutes.
Peel the avocados and chop them roughly. Chop the chilly and spring onions and mix all the ingredients with the red rice. Season with just a drizzle of extra virgin olive oil, salt and pepper and the zest and juice of 1 lime.
Garnish with chopped coriander and oven toasted seeds like pumpkin and sesame.