insalata.di.tre.riso

February 19th, 2009

The late late late sunday lunch in brezzo  di bedero

Insalata di tre riso

ingredients

1 cup of camargue red rice+brown rice+wild rice

2 cups water

1 leek, thinly sliced

2 celery stalk, cut into cubes

1  fennel, cut into small cubes

1 red pepper, cut into stripes

1 clove of garlic

extra virgin olive oil

salt and pepper and abit of dried oregano

cook the rice for 40 minutes

heat the olive oil, add the garlic and then all the vegetables, then oregano and cook for around 15 minutes with medium heat, set aside and keep warm. When the rise is cooked, add the vegetables, mix everything together and serve with drizzle of extra virgin olive oil (I used the unfiltered one) and a bit of grated parmesan.

And of course, a fresh ciabatta and buon apetito!

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