Rice salad with vegetables, pumpkin seeds, pickled ginger and nori

by Alice on maggio 28, 2010

Rice salad with vegetables, pickled ginger and nori


70-80 g semi-whole long grain rice
70-80 black venere rice
juice of half a lemon
4-5 handfuls of fresh peas (out of pod), cooked in boiling and slightly salted water for 5-7 minutes, drained, rinsed under cold running water and set aside to cool
1 carrot, peeled and diced
1 zucchini, cleaned and diced
2 small handfuls of pumpkin seeds
pickled ginger (sushi ginger), chopped, to taste
sesame oil, to taste
a pinch of whole sea salt
nori flakes, to taste
fresh chives, cleaned and chopped, to taste

Makes 2 servings.

Rice salad with vegetables, pickled ginger and nori


Cook the long grain rice in plenty of boiling, slightly salted water. Cook the black venere rice the same way in a separate pan. Make sure the rice is still al dente when you drain it. Rinse it under cold running water and transfer it into a salad bowl. Add the lemon juice and some sesame oil and refrigerate until it’s completely cold. To assemble your rice salad, take out the rice from the fridge and add all the vegetables, the ginger, some more sesame oil, the  salt, the nori flakes and toss. Top with the chives and serve cool.

Posted in: beans and legumes,gluten-free,lunch-box,picnic,rice,salads,savoury,spring,summer,vegetables

{ 2 comments… read them below or add one }

1 aimee maggio 28, 2010 alle 16:22

Looks good. I love your photos :)

2 Alessandra giugno 2, 2010 alle 01:25

Lovely. Can you cook the two types of rice together or do they have different cooking times?

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