Rice salad with vegetables and peanuts

Name: Rice salad with vegetables and peanuts
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 4
Ingredients: Rice for salads 1 ½ cup; Carrots 1 ½ cup; Baby Zucchini (summer squash) with flowers 1 ¾ cup; Red spring onions 5 oz; Radishes 3.5 oz; Spinach 2 cups; Roasted salted peanuts &frac13; cup; Lime peel to taste; Black pepper to taste; Extra virgin olive oil to taste; Extra virgin olive oil 3.7 tbsp; Lime juice 1 oz; Soy sauce 1.3 tbsp; Fresh ginger 0.7 oz

Lactose Free
Vegetarian

Difficulty: Very easy
Prep time: 40 min
Cook time: 10 min
Serving: 4 persone

PRESENTATION

Rice salad with vegetables and peanuts is a perfect dish to enjoy during the warm season! This is a particularly fresh and nutritious version of the classic rice salad because it is enriched with raw ingredients: in this way, the vegetables maintain their vitamins, fibers, and minerals, with the added benefits of nuts. We used carrots, radishes, zucchini, and zucchini flowers for a delightful mix of colors and textures; for the dressing, we chose a condiment based on lime juice, soy sauce, and ginger, which gives it an unusual exotic and spicy note! Tasty and original, rice salad with vegetables and peanuts is also an ideal dish for those following a vegetarian or vegan diet.

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INGREDIENTS

Rice 1 ½ cup (320 g) - for salads

Carrots 1 ½ cup (200 g)

Baby Zucchini (summer squash) 1 ¾ cup (200 g) - with flowers

Red spring onions 5 oz (140 g)

Radishes 3.5 oz (100 g)

Spinach 2 cups (60 g)

Roasted salted peanuts ⅓ cup (50 g)

Lime peel to taste

Black pepper to taste

Extra virgin olive oil to taste

For dressing: Extra virgin olive oil 3.7 tbsp (50 g); Lime juice 1 oz (30 g); Soy sauce 1.3 tbsp (20 g); Fresh ginger 0.7 oz (20 g)

Preparation

How to prepare Rice salad with vegetables and peanuts

To prepare the rice salad with vegetables and peanuts, first cook the rice in boiling salted water for about 10 minutes 1. After this time, drain the rice and cool it under running water, then transfer it to a bowl, season with a drizzle of oil 2, and let it cool down. In the meantime, prepare the vegetables: peel the carrots and cut them into julienne strips 3.

Separate the flowers from the zucchini and trim them 4, then cut them into julienne strips as well 5. Carefully open the flowers and remove the internal stem 6.

Cut the flowers into thin strips 7. Clean and slice the radishes 8 and the spring onion 9 into thin rounds.

Finally, peel the ginger and chop it into pieces 10. Put the ginger in a mixing container, then pour in the lime juice 11 and the oil 12.

Blend with an immersion blender, then add the soy sauce 13 and blend again 14 until you get a smooth and homogeneous sauce 15.

At this point, transfer all the vegetables into a large bowl: the zucchini with their flowers 16, the carrots 17, and the radishes 18.

Add the spring onion 19 and the spinach, previously washed and dried 20, then season with the dressing 21 and mix well.

Add the rice 22 and mix again 23, then add a hint of grated lime zest 24.

Finally, add a pinch of ground pepper 25 and the toasted peanuts 26. Give it a final mix, and your rice salad with vegetables and peanuts is ready to be enjoyed 27!