Brown Rice and Herb Salad
1 ¾ cups Tenuta San Carlo Organic Brown Rice
1 cup Mozzarella
6 Anchovies Fillets (canned or jarred, rinsed to remove excess salt)
8 Quail Eggs (or 4 Chicken Eggs)
3 tablespoons Capers (rinsed to remove excess salt)
1 bunch of Thyme, Basil, Mint & Marjoram
1 bunch of Wild Herbs, such as Purslane (optional)
Extra Virgin Olive Oil
Put the rice, along with 3 cups of water, into a pressure cooker and cook for 15 minutes, starting from when it begins to whistle. (Alternatively, cook the rice in a pot of salted water for 45 minutes.) Place the cooked rice in a bowl and set it aside to cool.
In a pot of boiling water, cook the eggs for 8 minutes. Peel them under cold running water.
Cut the tomatoes and mozzarella into small cubes. Roughly chop the herbs and anchovies. Zest the lemon peel.
In a large bowl, mix together all the ingredients, including the rice, and dress with olive oil, salt, and pepper. Allow the rice salad to marinate in the refrigerator for a half hour before serving.
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