Petitchef

Rice salad with vegetables, pumpkin seeds, pickled ginger and nori

Main Dish
2 servings
20 min
25 min
Very Easy

Ingredients

Number of serving: 2
70-80 g semi-whole long grain rice

70-80 black venere rice

juice of half a lemon

4-5 handfuls of fresh peas

1 carrot, peeled and diced

1 zucchini, cleaned and diced

2 small handfuls of pumpkin seeds

pickled ginger, chopped, to taste

sesame oil, to taste

a pinch of whole sea salt

nori flakes, to taste

fresh chives, cleaned and chopped, to taste

Preparation

  • Cook the long grain rice in plenty of boiling, slightly salted water.
  • Cook the black venere rice the same way in a separate pan. Make sure the rice is still al dente when you drain it.
  • Rinse it under cold running water and transfer it into a salad bowl. Add the lemon juice and some sesame oil and refrigerate until it’s completely cold.
  • To assemble your rice salad, take out the rice from the fridge and add all the vegetables, the ginger, some more sesame oil, the salt, the nori flakes and toss.
  • Top with the chives and serve cool.
C cotto e crudo

Photos

Rice salad with vegetables, pumpkin seeds, pickled ginger and nori, photo 1Rice salad with vegetables, pumpkin seeds, pickled ginger and nori, photo 2




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