Salad with vegetable Riso Piu’ light

Ingredients

Wholemeal rice 150 g
Risopiù (1 jar) 180g drained
Extra virgin olive oil 1 tablespoon
Fresh cherry tomatoes 6
Rocket one bunch
Polli olive rounds 40g
Salt and pepper to taste

Directions

Fill a pot with plenty of water, add a handful of coarse salt and bring to the boil. Add the wholemeal rice and cook as indicated on the package. Then drain it and cool it under cold water. Now let the rice drain until dry and in the meantime prepare the dressing. Wash the tomatoes under running water, dry them with a tea cloth then quarter them into wedges. Now wash the rocket and cut it into thin strips and put it in the bowl where you will dress the rice salad. Remove the pits of the taggiasche olives and chop them. Add the dressing to Polli light 16 vegetable Risopiù (previously drained), add the rice in the bowl, a drizzle of oil and salt and pepper to taste. If you like it, also add a bit of sweet paprika to give a touch of extra originality to your dish. Take to the table and serve!

 Difficulty:

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 Time:

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20min