Rice salad

4

Easy

35 min

The heat is coming and with it the perfect time to make salads where we mix raw vegetables, legumes and everything that comes to mind. Today we propose a salad that is very easy to make and also full of color. It involves mixing 4 different types of rice with nutritious vegetables such as pumpkin and a type of legume that is very little exploited in salads: peas. A legume that is also very high in vegetable protein, carbohydrates, fiber, vitamins and minerals. In addition, it is a very quick recipe: in just 35 minutes we can have it ready. So, all you have to do is mix the aforementioned with pink rice, baptized as lovers' rice, originally from India, specifically from Lao, also known as rice of happiness, fertility and vitality, along with also famous Indian Basmati rice, and also use nerone rice, known in China as ''the forbidden rice'', since its crops were confiscated by nobles because it was attributed healing and nutritional qualities, and red rice. Finally, you will only have to add corn and you will have the most colorful and fun salad of the summer. Ingredients :

• 100g basmati rice
• 100 g of red rice
• 100 gr Nerone rice
• 100 g of pink rice
• Pumpkin to taste (US 100 gr)
• Peas to taste (A good handful)
• Corn to taste (1 small can)
• Ground cumin to taste
• Salt and olive oil

Preparation : 1. Boil the different rice in different saucepans, each with its corresponding cooking time. - 100 g of basmati rice ( Cooking time): Wash the rice until the water runs clear. Cook one measure of rice to one measure of water for 15 minutes with a covered pot. The fire has to be soft. - 100 g of red rice ( Cooking time): Cook the rice for about 25 minutes. - 100 gr of Nerone rice ( Cooking time) : We will put twice as much water as in the other rice and we will let it cook between 30 and 35 minutes. - 100 g of pink rice: Pink rice should be cooked over low heat for about 12-15 minutes. The proportion is 1 part rice to 2 parts water. 2. While the different rice dishes are cooking, we are going to cut the pumpkin into very small squares, drain the corn of its juice, and also cook the peas. 3. Once we have all the ingredients ready, we place the different rice dishes in a bowl and add the pumpkin, peas and corn along with the cumin, salt and oil so that everything is mixed. We let it rest for about 10 minutes and we could serve.