- Parboiled rice 250 grams (1 cup and ½)
- Cherry tomatoes 150 grams
- Yellow pepper 1
- Tuna in oil 160 grams
- Blanched almonds as much as is needed
- Rocket 150 grams
- Parmesan cheese 80 grams
- Blanched almonds 50 grams
- Garlic (if you like) 1 clove
- Extra virgin olive oil 50 ml (⅕ cup)
- Salt as much as is needed • 1 kcal
Cold rice with rocket pesto is a variant of the most classic of summer dishes: rice salad. Simple to make and super fast, the rice is creamed with a rocket pesto and then enriched with cherry tomatoes, peppers and tuna in oil. Ideal to take to the office, to the beach or to a picnic in the park, it is tasty, fresh and convenient to prepare in advance. So let's see how to prepare cold rice with rocket pesto in a few easy steps.
How to prepare cold rice with rocket pesto
Prepare the pesto: collect all the ingredients in a bowl (1) and blend with an immersion mixer until you obtain a creamy and homogeneous sauce.
Boil the rice in boiling and lightly salted water; drain it al dente, transfer it to a bowl and let it cool. Add the rocket pesto (2) and mix well.
Clean the pepper, remove the seeds and the internal white part and cut it first into strips and then into cubes (3). Wash the cherry tomatoes and cut them into wedges.
Add the pepper and cherry tomatoes to the rice and mix thoroughly (4).
Drain the tuna well and add this to the salad too (5). If necessary, season with salt.
Transfer the cold rice to a serving dish and sprinkle with the flaked almonds. Finish with a drizzle of raw oil and serve (6).
The rice salad can be preserved in the refrigerator for a maximum of 2-3 days, closed in a special container with an airtight seal.