Rice salad with seasonal vegetables
Instructions
Clean the vegetables and cut them to marinate for 1/2 day in lemon with salt and oil.
Cook the rice in boiling salted water for 50 minutes; season with olive oil and lemon juice and let it cool.
Combine rice, vegetables and cheese in large scales 1-2 hours before serving.
Ingredients and dosing for 4 persons
- 350 g of rice
- 200 g of alpine seasoned cheese
- 500 g of mixed vegetables in season
- 2 lemons
- Olive oil extra virgin
- Salt