Fresh rice salad
Instructions
Boil the rice in a saucepan with salted boiling water, drain it al dente, drain well and put it out to dry on a clean cloth.
Peel the mushrooms, by wiping them with a damp cloth to remove all traces of mould, slice them lengthwise and place them in a bowl of water acidulated with lemon juice so that they do not blacken.
Cut the beans into small pieces and put them in a salad bowl with peeled prawns and mushrooms drained and dried.
Add the rice, seasoned with salt, minced a plenty of pepper and half a glass of olive oil.
Stir carefully so that the seasonings will distribute evenly, then do the salad in the refrigerator to rest for at least an hour.
When serving, sprinkle the preparation with the chopped parsley.
Ingredients and dosing for 4 persons
- 200 g of rice
- 200 g of boiled shrimp
- 100 g of boiled beans
- 12 cultivated mushrooms
- 2 tablespoons of chopped parsley
- 1/2 cup of olive oil
- 1 lemon
- Salt
- Pepper