Autumn rice salad
Instructions
Boil the rice in salted water, drain and allow to cool.
Wash, dry and slice thinly the chicory, wash and cut into pieces celery, carrots carefully brushed under running water, dry them and cut, then cut the pumpkin into pieces.
Add the vegetables to the rice Finally, seasoned with oil, lemon juice, parsley and chopped thyme and stir gently.
Ingredients and dosing for 4 persons
- 300 g of rice
- 4 carrots
- 2 stalks of celery
- 100 g of chicory salad
- Few sprigs of parsley
- Thyme
- 1 lemon (juice)
- 1 piece of sweet pumpkin
- Olive oil extra virgin
- Salt