Spring Vegetable Rice Salad (Insalata di Riso)

Name: Spring Vegetable Rice Salad (Insalata di Riso)
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters Arborio rice; 227 grams asparagus; 118 milliliters thinly sliced basil leaves; 118 milliliters diced boiled ham; 907 grams fresh fava beans; 2 Tbsps chopped flat-leaf Italian parsley; 2 Tbsps lemon juice; 1 Tbsp grated lemon zest; 118 milliliters extra-virgin olive oil; 237 milliliters shelled English peas, from about 1 pound fresh peas; 59 milliliters freshly grated Pecorino Romano; 8 servings Sea salt, preferably gray salt, and freshly ground black pepper

Need a gluten free main course? Spring Vegetable Rice Salad (Insalata di Riso) could be an amazing recipe to try. One serving contains 376 calories, 14g of protein, and 15g of fat. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 8. It can be enjoyed any time, but it is especially good for Spring. Head to the store and pick up fava beans, peas, flat-leaf parsley, and a few other things to make it today. To use up the peas you could follow this main course with the Easy Peasy Strawberry Dessert as a dessert. If you like this recipe, you might also like recipes such as Insalata di riso con würstel (Rice Salad with Wieners), Skinny Insalata Di Riso, and Spring Vegetable-Rice Salad.

Instructions

Bring a large pot of salted water to a boil.

Ingredients you will need

Water

Equipment you will use

Pot

Add rice, stir, and adjust heat to maintain a simmer. Cook, stirring occasionally to prevent any grains from sticking to the pot, until the rice is just barely done, about 15 minutes. It will continue to cook as it cools.

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Grains

Rice

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Pot

Drain the rice well and spread it out on a tray to cool quickly.

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Spread

Rice

Bring another large pot of salted water to a boil. Holding an asparagus spear in both hands, bend the spear until it breaks naturally at the point where it becomes tough. Repeat with the remaining spears. Discard the tough ends and cut the tender part into 1/3-inch lengths. Blanch asparagus and peas together in the boiling water for 1 minute and 30 seconds, then lift out with a strainer and transfer to a paper towel lined baking sheet to cool.

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Asparagus

Water

Peas

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Baking Sheet

Paper Towels

Sieve

Pot

Shell the fava beans, then blanch the unpeeled beans in the same boiling water for about 3 minutes.

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Fava Beans

Beans

Water

Drain, transfer them to a paper towel lined baking sheet to cool. Peel the fava beans by pinching open the loose skin; the peeled bean should slip out easily.

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Fava Beans

Equipment you will use

Baking Sheet

Paper Towels

Put the lemon juice in a small bowl. Season with salt and pepper. Gradually whisk in the olive oil.

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Salt And Pepper