Salad with tangerine and ginger RisoPiù
Black rice 150 g
Risopiù (1 jar) 180g drained
Extra virgin olive oil 2 tablespoons
Shallot 1pc (about 30g)
Fresh basil 1 teaspoon
Salt to taste
First of all cook the black rice as indicated on the package. If you like, you may add herbs to the cooking water (bay leaf, sage...).
In the meantime finely dice the shallot, chop the basil and parsley and add the tangerine and ginger Risopiù (previously drained). Dress the vegetables with Extra virgin olive oil and a bit of lemon juice. Drain the black rice and add the ingredients, add salt and pepper to taste and dress with a drizzle of extra virgin olive oil. Enjoy the salad properly cold.