Hinode

Insalata Di Riso - Italian Rice Salad

I am using:

Prep time

15min

Cook time

10min

Created by annie_siegfried

Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 1 cup Hinode Brown Rice

  • 2 cup cherry tomatoes (diced)

  • ½ small red onion (diced)

  • ½ cup Kalamata olives

  • 2 cup arugula

  • 1 tbsp dried oregano

  • 2 tbsp Thai basil (chopped)

  • 2 tbsp Italian basil (chopped)

  • 1 cup extra virgin olive oil

  • 1 tbsp red wine vinegar

  • 2 tbsp lemon juiced

  • 2 tsp dried oregano

  • 2 clove garlic

  • ¼ tsp salt

  • ¼ tsp black pepper

Brown Rice

The nutritious bran layer of brown rice is not removed at milling, giving brown rice its nutty flavor and firmer texture.

Characteristics

Chewy

Chewy

Nutty

Nutty

Medium

Medium

Photo of Insalata Di Riso - Italian Rice Salad

Method

  • Cook the brown rice, following the directions on the package, then drain off the excess water and cool.

  • Meanwhile, dice the cucumber, tomatoes, and red onion.

  • Whisk the dressing ingredients together with a fork or small whisk.

  • Toss the rice with the chopped salad vegetables, arugula, olives and dressing.

  • Serve it at room temperature or chill it for an hour if you’d prefer it cold.

  • Cook the brown rice, following the directions on the package, then drain off the excess water and cool.

  • Meanwhile, dice the cucumber, tomatoes, and red onion.

  • Whisk the dressing ingredients together with a fork or small whisk.

  • Toss the rice with the chopped salad vegetables, arugula, olives and dressing.

  • Serve it at room temperature or chill it for an hour if you’d prefer it cold.

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