Italian rice salad
By VicentaLakin
It's hot in Italy this summer, so hot food is hotter and hotter. Make some cold plates, eat some refreshment. It's a special Italian dish, which can be ordered in bars all over Italy. It's as popular as coffee and bread pizza in Italy. I have not specifically calculated the amount of food that follows, but it's pretty much written, so let's leave it to ourselves。
Recipe Recommendations
- rice 250 grams
- green beans 100 grams
- corn kernels 200 grams
- diced onion 50 grams
- mushroom slices 60 grams
- ham art. 3
- black olives one
- yellow pepper one
- chickpeas 100 grams
- olive oil 6 teaspoons
- black pepper 3 grams
- salt 6 grams
- vinegar 2 tablespoons
- rosemary 1 gram
Steps for Italian rice salad
1
Slice the peppers, ham, onions, black olives into Tin。
2
Put it aside
3
Buyed mushroom cans
4
Good corn
5
And boil the frozen beans with boiling water, and lay them on the side。
6
Onion, pepper, ham in a non-coated pot, a little olive oil and salt cooked. Put it back on the plate. And some falcon beans to supplement the protein. Eagle Bean
7
Put rice in boiling water, boiled and dried for about 15 minutes and cooled. Remember to add a little salt to the water when cooking rice. There are also differences in the timing of cooking due to different varieties of rice. The rice is to be cooked, not specially cooked, to be grained and chewed。
8
When the rice is not so hot, find a larger container that mixs all the vegetable grains together with olive oil, black pepper, vinegar, salt, and full parity。
9
Vegetable grains need to be sufficiently symmetrical to be salty。
10
Pour rice into the vegetable grains and mix it with olive oil and salt to make it tasteful. It is then put in the fridge for freshen-up and for a few hours before the rice salad cools。
11
OK, IT'S COOLED OUT. LET'S EAT IT. IF IT STILL TASTES A LITTLE LIGHT, ADD A LITTLE OLIVE OIL, SALT, VINEGAR, BLACK PEPPER. IT'S DEMOGRAPHIC. WE'VE DONE MORE, WE'RE EATING NOW, AND WE'RE KEEPING THE FRIDGE FROZEN。