Panzanella di Riso

Panzanella di Riso is a refreshing and vibrant Italian salad that combines the heartiness of rice with the freshness of seasonal vegetables, all tossed in a zesty dressing. This vegan appetizer is perfect for warm days, offering a burst of flavors with every bite.

Ingredients

• Arborio rice - 150 grams
• Cherry tomatoes - 200 grams, halved
• Cucumber - 100 grams, diced
• Red onion - 50 grams, thinly sliced
• Fresh basil leaves - 10 grams, torn
• Olive oil - 2 tablespoons
• Red wine vinegar - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Rinse the Arborio rice under cold water until the water runs clear, then cook it in a pot of salted boiling water according to package instructions until tender, about 15-18 minutes. Drain and let cool.
2. In a large bowl, combine the cherry tomatoes, cucumber, red onion, and torn basil leaves.
3. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and black pepper to create the dressing.
4. Once the rice has cooled, add it to the bowl with the vegetables and gently toss to combine.
5. Drizzle the dressing over the rice and vegetable mixture, and toss again until evenly coated.
6. Let the Panzanella di Riso sit for about 10 minutes to allow the flavors to meld, then serve chilled or at room temperature.

Nutrition

• Calories: 320
• Protein: 6 g
• Carbs: 58 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.25 L

Health Benefits

• Rich in antioxidants from tomatoes and basil, supporting overall health.
• High in fiber due to the vegetables, promoting digestive health.

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