Per preparare l’insalata di riso con wurstel di ceci, vi occorreranno:
200 g di riso Carnaroli, 2 confezioni di Würstel con farina di ceci, 1 mazzetto di erbe aromatiche miste (prezzemolo, aneto, basilico), 4 fettine di zenzero fresco, il succo di un limone, 1 piccolo peperone rosso, 1 piccolo peperone giallo, 100 g di fagiolini, 2 zucchine novelle, olio extravergine d’oliva, sale e pepe.
English version below
Lessate il riso in acqua bollente salata, scolatelo al dente
e stendetelo sopra un vassoio per farlo raffreddare. Intanto, pulite le erbe
aromatiche e frullatele con 3-4 cucchiai d’olio e 2 prese di sale; versate metà
del condimento ottenuto sopra il riso e mescolate.
Frullate il succo di limone con lo zenzero fresco, una presa
di sale, una macinata di pepe, 2 cucchiai d’acqua e 4 d’olio. Pulite tutte le
verdure e riducetele a pezzetti. Scottate i fagiolini in acqua bollente poco
salata per cinque minuti, unite le altre verdure e dopo 1 minuto scolatele
tutte insieme. Trasferitele in una ciotola e condite con l’olio allo zenzero
preparato. Unite il riso e mescolate.
Riducete a rondelle i würstel, arrostiteli in una padella
con poco olio e aggiungeteli all’insalata di riso. Mescolate e servite con
l’olio alle erbe rimasto a parte.
Rice Salad with Chickpea Hot Dogs
Here’s what you’ll need to make this refreshing rice salad:
200g (1 cup) Carnaroli rice
2 packs of chickpea hot dogs (veggie sausages made with chickpea flour)
1 small bunch of mixed fresh herbs (parsley, dill, and basil)
4 thin slices of fresh ginger
Juice of 1 lemon
1 small red bell pepper
1 small yellow bell pepper
100g (3.5 oz) green beans
2 baby zucchini
Extra virgin olive oil
Salt and black pepper, to taste
Cook the Carnaroli rice in a large pot of boiling salted water until al dente. Drain well and spread it out on a tray to cool down completely.
Meanwhile, wash and prep the herbs. Blend them together with 3–4 tablespoons of olive oil and 2 pinches of salt to create a vibrant herb oil. Pour half of this dressing over the cooled rice and toss to coat.
For the ginger dressing, blend the lemon juice with the fresh ginger slices, a pinch of salt, a grind of black pepper, 2 tablespoons of water, and 4 tablespoons of olive oil until smooth.
Clean all the vegetables and chop them into bite-sized pieces. Blanch the green beans in lightly salted boiling water for 5 minutes, then throw in the peppers and baby zucchini. Let them cook together for just 1 more minute, then drain everything. Transfer the veggies to a bowl and toss with the ginger-lemon dressing.
Add the dressed vegetables to the rice and mix everything together.
Slice the chickpea hot dogs into coins and sear them in a skillet with a drizzle of olive oil until lightly browned. Gently fold them into the rice salad.
Serve with the remaining herb oil on the side for drizzling.
And that’s it — time to dig in!
