Basmati and Wild Rice Salad with Vegetables

Basmati and wild rice vegetable salad is a fresh and colorful dish, ideal for summer or for a light but nutritious lunch. Here is a flavorful variation with an Italian touch:

Ingredients

• 150 g basmati rice
• 50 g wild rice
• 1 zucchini
• 1 carrot
• 1 red bell pepper
• 100 g fresh or frozen peas
• Fresh parsley
• Fresh basil
• Extra virgin olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Preparation

1. Cook the basmati rice and wild rice in separate pots following the package instructions, as cooking times may differ. Once cooked, drain and let them cool in a large bowl.
2. Meanwhile, wash and dice the zucchini and bell pepper, and peel and julienne the carrot. If the peas are fresh, blanch them for a few minutes in salted water; if frozen, simply thaw them or cook briefly.
3. In a pan with a drizzle of extra virgin olive oil, briefly sauté the vegetables (except the peas, if already cooked) for a few minutes, until tender but still crunchy. Season with salt and pepper.
4. Add the vegetables to the cooled rice, then add the peas, chopped parsley and basil, and mix well.
5. Prepare a simple emulsion with extra virgin olive oil, lemon juice, salt and pepper, then dress the salad.
6. Let the rice salad rest in the refrigerator for at least an hour before serving, to allow the flavors to meld well.

Variants: you could add halved cherry tomatoes, Taggiasca olives, or replace the basil with mint for an even fresher touch.

Fun Facts

Wild rice is not actually rice, but the seeds of an aquatic plant called Zizania. It adds not only a unique flavor, but also an interesting texture to the dish, while being rich in protein and fiber. This rice salad with its mix of grains and vegetables is a perfect example of how Italian cuisine can embrace non-traditional ingredients and integrate them into classic and beloved dishes.