Rice salad with pomegranate and walnut RisoPiù
Wild rice 150 g
1 vasetto di RisoPiù Melagrana e Noci
Extra virgin olive oil 2 tablespoons
Fresh mint 1 teaspoon
Chilli pepper to taste
Salt to taste
Cook the wild rice in plenty of salted water, drain and let it cool completely. Dice the feta and chop the fresh mint. Add the Pomegranate and walnut Risopiù (previously drained) and add everything to the wild rice. Dress the rice salad with a drizzle of extra virgin olive oil and add salt and pepper to taste. Serve cold.