Basmati and Wild Rice Vegetable Salad

The basmati and wild rice vegetable salad is a fresh and colorful dish, perfect for summer or a light yet nutritious lunch. Here is a flavorful variant with an Italian touch:

Ingredients

• 150 g of basmati rice
• 50 g of wild rice
• 1 zucchini
• 1 carrot
• 1 red pepper
• 100 g of fresh or frozen peas
• Fresh parsley
• Fresh basil
• Extra virgin olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Preparation

1. Cook the basmati rice and the wild rice in separate pots following the instructions on the package, as their cooking times may differ. Once cooked, drain them and let them cool in a large bowl.
2. Meanwhile, wash and dice the zucchini and red pepper, and peel and julienne the carrot. If the peas are fresh, blanch them for a few minutes in salted water; if frozen, you can simply thaw them or cook them briefly.
3. In a frying pan with a little extra virgin olive oil, sauté the vegetables (excluding the peas, if already cooked) for a few minutes, until they are tender but still crisp. Season with salt and pepper.
4. Combine the vegetables with the cooled rice, add the peas, chopped parsley and basil, and mix well.
5. Prepare a simple emulsion with extra virgin olive oil, lemon juice, salt and pepper, then dress the salad.
6. Let the rice salad rest in the refrigerator for at least an hour before serving, to allow the flavors to meld together.

Variations: you could add halved cherry tomatoes, taggiasche olives, or replace the basil with mint for an even fresher touch.

Curiosity

Wild rice isn’t truly rice, but the seeds of an aquatic plant called Zizania. It adds not only a unique flavor but also an interesting texture to the dish, as well as being rich in proteins and fiber. This rice salad with its mix of grains and vegetables is a perfect example of how Italian cuisine can embrace non-traditional ingredients and integrate them into classic and beloved dishes.