LAND RECIPES
Salad of black rice, chicken, almonds and ginger
An exceptionally tasty fusion dish, reminiscent of oriental flavours yet highly appreciated in Italy.
Difficulty: Easy
Preparation: 15 min
Cooking: 25 min
Doses: 4 people
Cost: Low
For lovers of the genre, you can finish the recipe with a dash of soy sauce.
Difficulty: Easy
Preparation: 15 min
Cooking: 25 min
Doses: 4 people
Cost: Low
For lovers of the genre, you can finish the recipe with a dash of soy sauce.
Ingredients
Nero Assoluto Rice 300g
Chicken 200g
Mustard 30g
Lime peel
Mango
Corn
Flaked almonds
Black avocado 1
Green broccoli florets
Taggiasca olives
Coriander
Pumpkin seeds
For the vinaigrette:
Oil 50g
Ginger 15g
Salt 2g
Steps
- Take the chicken, marinate it with mustard and salt for about 1 hour.
- Then cook it in a pan over high heat, cut it into slices and set aside.
- Blanch the broccoli florets in boiling water for 3-4 minutes, drain and set aside. Peel and cut the mango and avocado.
Cook the rice, season it with oil, salt, lime peel, and place it at the base of a bowl. For the vinaigrette, grate the ginger and squeeze the pulp to obtain the juice, then emulsify with oil and salt. - Now, arrange all the ingredients, alternating them by type and colour.
- Finally, garnish with pumpkin seeds, coriander leaves, the ginger vinaigrette, oil and salt.
Steps
- Take the chicken, marinate it with mustard and salt for about 1 hour.
- Then cook it in a pan over high heat, cut it into slices and set aside.
- Blanch the broccoli florets in boiling water for 3-4 minutes, drain and set aside. Peel and cut the mango and avocado.
Cook the rice, season it with oil, salt, lime peel, and place it at the base of a bowl. For the vinaigrette, grate the ginger and squeeze the pulp to obtain the juice, then emulsify with oil and salt. - Now, arrange all the ingredients, alternating them by type and colour.
- Finally, garnish with pumpkin seeds, coriander leaves, the ginger vinaigrette, oil and salt.
