Rice Salad

A rice salad where every grain remains distinct, mixed with crunchy vegetables and melting cheese. The acidity from the lemon and pickles provides a sharp, clean freshness on the palate.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 699
• Protein: 30 g
• Carbs: 73 g
• Fat: 31 g

Ingredients

• 300 g Parboiled white rice ( raw )
• 100 g Ham ( small dice )
• 100 g Tuna ( drained and flaked )
• 2 piece Hard-boiled egg ( quartered )
• 80 g Emmental cheese ( diced )
• 100 g Green peas ( cooked )
• 0.5 piece Red bell pepper ( finely diced )
• 100 g Corn ( drained )
• 50 g Green olive ( pitted )
• 5 piece Sweet and sour gherkin ( sliced )
• 4 tbsp Extra virgin olive oil
• 1 piece Lime juice ( juiced )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 100 g Giardiniera (Pickled vegetables) ( drained and coarsely chopped )

Instructions

1. Cooking the rice

   Plunge the parboiled white rice into a large pot of boiling salted water. Cook until the grain is al dente: it should be soft but offer a slight resistance to the bite.

2. Cooling and stopping the cooking

   Drain the rice and immediately run it under cold water. This thermal shock stops the cooking and rinses the starch to prevent the grains from sticking together.

3. Preparing the garnish

   Cut the ham, emmental, red pepper, and drained giardiniera into a regular brunoise, the size of corn kernels. Cut the pickles into thin slices and peel the hard-boiled eggs to cut them into quarters.

4. Assembly and seasoning

   In a large mixing bowl, mix the rice with all the ingredients. Drizzle with olive oil and lemon juice. Season with salt and pepper. The salad should be shiny and well combined.

Chef's tips

• Always use parboiled rice; it never sticks and maintains a perfect texture.
• Let the salad rest for 30 minutes in the fridge before serving so the flavors can meld.

Storage

Keep for up to 48 hours in the refrigerator in an airtight container.