Insalata di riso vegetariana

Insalata di riso vegetariana

Basmati rice has been growing in the foothills of the Himalayas for thousands of years. It is a long grain rice type with a firm texture popular not only for its nutty flavor, but for its fragrance. The aroma can be attributed to the fact that the grain is aged to decrease its moisture content. When cooked, the rice is lighter and fluffier than standard white rice, and does not stick together. It is available in both white and brown varieties. China is the world’s largest producer of rice, followed immediately by India. Historically, this expensive rice type and has been favored by emperors and praised by poets for hundreds of years. In this recipe the Basmati rice enhances the flavors it’s mixed with. For best results, take the time to treat the eggplant and the zucchini with coarse sea salt.


1 eggplant, sliced

1 zucchini, sliced

coarse sea salt

olive oil

1 onion, sliced

3-5 garlic cloves, minced

1 yellow bell pepper, in cubes

1 red bell pepper, in cubes

salt and black pepper to taste

250 gr/ 8 2/3 oz Basmati rice

fresh flat leaf parsley, finely chopped

Insalata di riso vegetariana


Slice the eggplant and the zucchini and sprinkle coarse sea salt on them. Set them aside for 1 hour. Shake the sea salt off and slice the pieces into smaller cubes.

Heat olive oil in a pan and saute the onion and garlic until the onion softens. Add the other vegetables in cubes and continue frying for about 10 minutes. Season with salt and pepper. Set a couple of tablespoonfuls of vegetables aside for later.

Meanwhile, cook the Basmati rice in a pot filled with salted boiling water for about 12 minutes. Drain and set aside to cool.

Mix the vegetables with the rice when they are cool. Present the dish by creating rice towers or other formations. Garnish each plate with the vegetables you set aside. Sprinkle some finely chopped flat leaf parsley on top.


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