Basmati and Red Rice Salad with Sweet Bacon Cubes
- Gluten Free
- Lactose Free
- Energy Kcal 337
- Carbohydrates g 37.4
- of which sugars g 3.5
- Protein g 19.1
- Fats g 12.4
- of which saturated fat g 3.47
- Fiber g 2.5
- Cholesterol mg 135
- Sodium mg 578
- Difficulty: Very easy
- Prep time: 15 min
- Cook time: 45 min
- Serving: 8
- Cost: Low
PRESENTATION
Insalata di riso basmati e rosso is seriously one of those dishes that just screams summer. In modern Italian kitchens, it's all about mixing insalata di riso basmati with insalata di riso rosso. Really, it’s this light, colorful combo that’s full of surprises—really, really good ones. Basmati brings a fragrant aroma and firm grains that don’t get mushy. And look, red rice adds a crunchy texture and a sweet flavor that’s way better than the usual. Pancetta dolce a cubetti? Turns crispy and a bit salty—can't go wrong there. And some folks even toss in sautéed zucchini and radicchio, which is great for a little bitterness and color. Oh, and mazzancolle prawns? A little taste of the sea, for sure. Together, these ingredients make this rice salad perfect for buffets, picnics, or whenever you’re craving something refreshing and a bit different.
Sometimes, a regular rice salad just doesn’t cut it, you know? That’s where this ricetta insalata di riso comes in. It's this modern Italian twist that blends international rice with classic flavors, pretty much giving you the best of both worlds. Both types of rice stay moist and don’t stick together—seriously good—even after sitting out for a bit. The pancetta dolce a cubetti adds an extra punch—sort of smoky, a little fatty. And here’s the thing, it’s always welcome in any insalata di riso con pancetta. Sautéed veggies add a tender touch, balancing the tangy radicchio notes and the golden zucchini. People love this insalata di riso con verdure because it fits so many occasions—light lunches, easy dinners, or as a cool side at a barbecue. If you’re in the mood for something that looks as good as it tastes—no question—this is a salad you’ll want to whip up again and again. Perfect for those moments when you want to impress without the fuss!
- INGREDIENTS
- Basmati rice ¾ cup (170 g)
- Red rice ¾ cup (170 g)
- Sweet Pancetta 7.1 oz (200 g) - diced
- Zucchini 2 cups (250 g)
- Radicchio 2 cups (200 g) - red
- Shrimp 20
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
How to prepare Basmati and Red Rice Salad with Sweet Bacon Cubes
To make the basmati and red rice salad, start by cooking the rice; the cooking times for boiling the two types of rice are different, so you will need to cook them separately: place two pots of water on the stove and bring to a boil 1, in one pour the red rice 2 and in the other the basmati rice 3. Boil the red rice for about 30 minutes and the basmati for about 15 minutes (or for the time indicated on the individual packages).
Once cooked, drain the rice 4 and combine them in a large bowl, season with a drizzle of olive oil and mix with a spoon 5. Wash, trim the zucchini, and cut them into cubes 6.
Wash the radicchio and cut it into thin strips 7. Finally, clean the prawns (or shrimp): remove the head, shell 8, tail, and extract the intestine, then split the prawns in half lengthwise 9 and gently remove the intestine, the internal black thread.
Heat a drizzle of olive oil in a pan, add the sweet bacon cubes 10 and brown them for a few minutes, then add the zucchini 11 and cook for 10 minutes, then add the prawns 12 and continue for 5 minutes.
At this point, turn off the heat and add the radicchio 13, let it cool, and then incorporate the now cold rice 14 and mix with a spoon to flavor them. The basmati and red rice salad is ready 15; serve it immediately or store it in the refrigerator until it's time to bring it to the table.