Rice with Smoked Salmon, Arugula & Walnuts

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 

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 salmon in small stripes and mix it with the arugula and the walnuts (crushed in smaller pieces). Sprinkle with salt and extra virgin olive oil.
4. When the rice is ready, let it cool off and then mix it with the condiments.
5. Your Rice Salad is ready, enjoy!

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