A surprising main dish where the aroma of Venere rice meets the crunchiness of almonds, the freshness of green apple, and the richness of 24-month aged White Cow Parmigiano. Perfect for those who love to eat well without sacrificing taste and balance.
Rinse the Venere rice under running water and cook it in plenty of salted water for about 35 minutes (or according to package instructions). Drain and let cool.
Cut the green apple into cubes and season it with lemon juice to prevent browning. Lightly toast the almonds in a pan and coarsely chop them. Wash the cherry tomatoes and cut them in half or quarters. Slice the celery thinly.
In a large bowl, combine the cooled rice, apple, cherry tomatoes, celery, and almonds. Add the oil, salt, and pepper, then mix well.
Plate the salad, top with generous shavings of 24-month White Cow Parmigiano, and, if desired, a drizzle of extra oil.
For an even richer variant:
For a gourmet contrast:
In the refrigerator, in an airtight container, for up to 2 days. Also great the next day!
Healthy, balanced, and ready in no time: perfect for the lunch box too!
Italia, Emilia Romagna
| Energy (kcal) | 206.87 |
| Carbohydrates (g) | 15.76 |
| of which Sugars (g) | 4.22 |
| Fat (g) | 12.28 |
| of which Saturates (g) | 4.13 |
| Protein (g) | 8.31 |
| Fiber (g) | 1.99 |
| Sale (g) | 0.11 |
