Rice cheese salad
Instructions
In a saucepan, boil the rice al dente in salted water.
When it is ready, drain it, wash it under cold water to stop cooking and season with three tablespoons of olive oil.
Cubed Apple and Gruyere, chopped celery with leaves and chop the walnuts walnuts.
Combined in a bowl all ingredients, mix them with rice, add another tablespoon of oil, adjust salt and pepper, stir.
Keep in a cool place until ready to serve.
Accompanying wines: Trentino DOC Nosiola, Orvieto DOC, Gravina DOC.
Ingredients and dosing for 4 persons
- 300 g of rice
- 150 g of emmenthal cheese
- 1 apple
- 2 hearts of celery
- 50 g of walnut kernels
- 4 tablespoons of olive oil
- Salt
- Pepper