Servings:
4
Prep time:
10
Cooking time:
20
INGREDIENTS
- - 100 g of red rice integral
- - 100 g of brown rice and parboiled
- - 100g basmati rice
- - 200 g cherry tomatoes
- - 150 g of flakes of low-fat cheese
- - 6 radishes
- - 2 zucchini
- - 1 cucumber
- - 2 tablespoons olive
- - 2 tablespoons toasted pumpkin seeds
- - basil
- - Extra-virgin olive oil
- - salt
- - pepper
INSTRUCTIONS
- Bring plenty of lightly salted water to a boil in 2 pots: cook the basmati for 12-15 minutes and the other red rice and brown rice for about twenty minutes
- Peel radishes, zucchini and cucumber, not peeled (note, however, that the cucumber peel gives it a bitter taste is not always appreciated). So keep zucchini and cucumber in small cubes, thinly sliced radishes and cut the tomatoes into small pieces
- Drain the basmati rice, cool it in cold water, pour it into a bowl and season with a little olive oil, then do the same with the other cereals. Then add all the vegetables into small pieces, pumpkin seeds, pitted olives, basil leaves and supplemented with 3 tablespoons of olive oil, a pinch of salt and one of pepper
- Add the cottage cheese, stirring gently, just before consuming the salad
