Winter rice salad

17/11/2023

The winter rice salad is a richer and more comforting variant of the classic summer rice salad. Here is a recipe that adapts well to the cold season, with ingredients that warm and satisfy.

Ingredients

250g of rice (preferably a type that holds its shape well after cooking, such as Carnaroli or Arborio)
200g of cleaned pumpkin
1 red onion
150g of cubed speck
1 apple (preferably a winter variety, like the Renetta)
100g of sweet gorgonzola
50g of walnuts
Salt to taste
Black pepper to taste
Extra virgin olive oil to taste
Balsamic vinegar to taste (optional)

Preparation

Start by cooking the rice in plenty of salted water following the instructions on the package. Once cooked, drain it and cool it under cold running water to stop the cooking process. Let it cool down completely.
In the meantime, cut the pumpkin into small cubes and cook them in a pan with a drizzle of oil until they become tender yet firm.
Finely slice the red onion and let it soften in a bowl with cold water and a bit of vinegar; this will help to remove the overly sharp taste.
In a non-stick pan, brown the cubed speck until it becomes crispy. Then let it cool down on paper towels.
Cut the apple into cubes, leaving the skin on for extra crunchiness.
In a large bowl, combine the cooled rice, pumpkin cubes, well-drained onion, crispy speck, and apple cubes.
Add the gorgonzola cheese cut into small pieces and the roughly chopped walnuts.
Season to taste with salt, black pepper, extra virgin olive oil, and, if liked, a splash of balsamic vinegar.
Carefully mix all the ingredients to blend them well and serve the rice salad at room temperature or slightly chilled.

Curiosity

Rice salad is an excellent dish due to its versatility and can be prepared in advance, making it perfect for lunches away from home or as a single dish to bring to the office. Pumpkin is a typical ingredient of autumn and winter, and together with speck and gorgonzola, it creates a mix of flavors that warms even the coldest days.