Rice with Tomatoes, Mozzarella & Tuna

SERVE 2

• 1 cup (200 grams) of Tenuta Margherita Carnaroli Rice
• 3 tablespoons of Redoro Extra Virgin Olive Oil
• 1/2 cup (100 grams) smoked salmon
• A hand full of arugula salad
• About 10 walnuts
• Sea Salt & Pepper

DIRECTIONS

1. In a pot, cover the rice with water (water about double the rice volume) and let it cook for 17 minutes at low/medium heat.
2. Add a teaspoon salt and stir every couple minutes.
3. In the meantime cut the tomatoes and the mozzarella in small pieces.
4. Drain the tuna and mix it together with the tomatoes and mozzarella, sprinkle some salt and pepper and the extra virgin olive oil.
5. When the rice is ready, let it cool off and then mix it with the condiments.
6. Your Rice Salad is ready, enjoy!

← Previous Post Next Post →