Insalata di riso con salsa
di pomodoro e fagioli
Rice salad with hot red salsa and beans
This rice salad with hot red salsa and beans is simple and tasty. It's an exclusive recipe of ours very popular with our guests. It is dressed with Piedmontese hot red salsa (salsa rubra) and has less than 400 calories, perfect for your daily menu too. Match wine Sangiovese of Romagna. Other insalata di riso ideas (rice salad recipes)?
zoom »
yeld for 4
- Hot red salsa, Piedmont-style or salsa rubra (1/3 of the total amount of our recipe)
- 120g (4 1/4 ounces - 2/3 cup) dried cowpeas (black-eye beans), soaked overnight
- 1 dried bay leaf
- 200g (7 ounce - little more than a cup) long-grain, parboiled rice
- 2 Tbsp + 1 tsp extra virgin olive oil
- Salt
- Time:
preparation: 10 minutes
plus cooling time
cooking: at least 50 minutes
total: 60 minutes - Difficulty:
easy recipe - Nutrition Facts (amount per serving):
Calories: 345 (kCal) 18 % GDA (*) - 1440 (kJ)
Protein: 11.6 (g) 24 % GDA
Total fat: 8.5 (g) 13 % GDA
Total carbohydrate: 59.1 (g) 22 % GDA
Sugars: 4.5 (g) 5 % GDA
The recipe of rice salad with red salsa and beans
Preparation and cooking
- - Cook the soaked beans with the bay leaf in plenty of cold water until tender.
You need about 30 to 40 minutes or more time.
Add water (hot) only if necessary. - - Meanwhile prepare the red salsa (called also salsa rubra or tomato sauce) following our instructions
- - Cook the rice until al dente stage.
Drain it very well and pour into a large bowl. - - Dress it with the tomato sauce, extra virgin olive oil and stir.
- - Add the well-drained beans (when cooked), season to taste with salt and stir.
Just before serving
- - Let sit your rice salad at least 1 hour before serving or, if chilled first, bring back to room temperature to serve.
Note
Tips
- - This tomato-and-bean rice salad is a do-ahead dish.
- - Something more about tomato sauce of Piedmont or red salsa or Italian salsa rubra ... We usually prepare it in the summer when we have fleshy, juicy and fragrant tomatoes. Invariably we use a little of it to do this tasty cold rice. We freeze the remaining in practical trays according to the portions we generally use. We remember you this sauce is perfect, once warmed up, on the top of boiled meats, special in fall and winter menus. To defrost in the late fall and winter put it in the refrigerator for a few hours, from morning to evening. Then warm it up just before serving.
- - For a quick recipe: use canned beans and ready-to-eat red salsa. Surfing the Internet we found a product (red salsa by Emerald Valley) that has more or less the same ingredients. You can choose among three salsas according to your own taste. Obviously the best is making red salsa at home! But if you have no time ...
Menu planning
- - This tomato-and-bean rice salad is a tasty cold dish in summer for your family.
- - This rice salad can also be prepared for a get-together or to accompany grilled meats in a BBQ. Do you want to know how we Italians plan a BBQ? Read more on barbeque
Very special in alfresco dinner menu too!
In both the last cases it serves more people.
Healthy eating
- - Rice salad is a dish rich in ingredients and so it is necessary to calculate the right amount of everything we use not to exceed calories, fat and sugars.
- - Celebration menu. If you prepare this rice salad for a celebration menu don't worry too much about the nutrition facts, calories, fat ... It's a rare event ... isn't it? our body is able to recover when we transgress with food from time to time.
- - Daily menu. This is a great cold rice dish in which there is the so salutary pairing of pasta and legumes, one of the major assets of the Mediterranean diet. In practice we find in a single pot all the major nutrients: carbohydrates
(rice), protein (beans), fats, fiber, vitamins and minerals.
If you like the combination of its ingredients and would prepare it for your dinner or lunch, use these amounts per head: 50g (1 3/4 ounce) rice, 30g (1 ounce) dried beans, less than 2 tsp olive oil, 1 Tbsp red salsa or more according to your own taste.
Complete your menu with a fresh seasonal salad made with grated carrots, yellow bell peppers in strips, chicory and other greens, sliced onions. Dress with less than 2 tsp olive oil per head.
I remember you rice should be eaten preferably at lunch and the calories eaten at lunch should be 500 - 700 (30 - 35% of energy needs for an adult if his daily needs are about 2000 calories and he correctly divides his calories into 5 micro-meals). - - Fibers in this cold rice dish are 4.1g
- - If you want to drink a glass of wine remember you have to add 80-85 calories per 100ml.
- - I remember you our original home recipes can be made without salt. There is always a combination of flavors that substitutes salt. Read other recipes of ours or authentic Italian recipes on Italian cooking page.
By Loretta
What's the right wine ?
We like very much Sangiovese di Romagna (red wine from Emilia Romagna - Italy) to match with this rice salad. Enjoy it!
The author Loretta Sebastiani lives in Italy (IT)
Google+ | Twitter | Facebook | Pinterest