Italian rice salad with spring vegetables
8 servings
35 minutes
Italian rice salad with spring vegetables is a fresh, light, and aromatic dish that embodies the spirit of Italian cuisine. Its history begins in the tradition of creating simple yet flavorful salads perfect for the spring season. White rice absorbs all the aromas of fresh herbs and pairs with tender spring vegetables—green peas, asparagus, and green beans—creating a vibrant and fresh taste. Olives and artichokes add zest to the salad, while the combination of dill, parsley, and mint provides refreshing greenery. This salad is perfect as a side dish or a standalone meal for a light lunch.
1
Rinse the rice in a sieve, then boil in salted water for 10-15 minutes.
- Rice: 250 g
- Rice: 250 g
2
While the rice is cooking, finely chop the remaining salad ingredients.
- Spring onion: 4 stems
- Red onion: 1 head
- Red chili pepper: 1 piece
3
Boil peas, beans, and asparagus in boiling water for a few minutes. Drain and immediately plunge into cold water to retain the color of the vegetables.
- Frozen green peas: 100 g
- Green asparagus: 100 g
- Green beans: 100 g
4
Dry the boiled vegetables on a towel, then add them to the rice with onions, artichokes, olives, dill, parsley, and mint. Mix everything thoroughly — the salad is ready.
- Rice: 250 g
- Spring onion: 4 stems
- Red onion: 1 head
- Artichokes: 400 g
- Black olives: 10 pieces
- Dill: 20 g
- Parsley: 20 g
- Fresh mint: 10 g
