Apulian Rice Salad - Thermador PROFESSIONAL Series Recipes

APULIAN RICE SALAD

INGREDIENTS
2 carrots
1 small leek
3 tbsp. water
4 – 5 tbsp. white balsamic vinegar
1 tsp. sugar
1 yellow pepper
4 oz. frozen peas
1 cup parboiled long grain rice
¼
1 cup water or stock
Salt
3 tbsp. green and black olives, pitted
1 can tuna in water, drained
1 tbsp. lemon juice
2 – 3 tbsp. olive oil
Parsley leaves
2 tbsp. capers, drained
Peel and finely dice the carrots. Clean the leek and cut it into fine slices. Stir togeth-
er water, vinegar and sugar in the baking pan. Add the carrots and leeks and cook as
indicated.
Meanwhile, clean the pepper and cut into thin strips. Place the pre-cooked vegeta-
bles into a dish with the vinegar broth. Fold in the strips of pepper and the peas and
leave it all to cool.
Place the rice in the baking pan. Add salted water or stock. Steam the rice as indi-
cated until it is cooked and the liquid has evaporated. Leave the rice to rest for five
minutes, then fluff with a fork.
Finely chop the olives. Drain and flake the tuna. Drain the vegetables, retaining the
vegetable broth. Stir lemon juice and salt into the vegetable broth and beat in the
olive oil.
Rinse the parsley and slice thinly. Mix everything together with the capers and lemon
juice and leave to infuse for one hour.
COOK'S TIP:
Instead of tuna, you can add chopped egg, small seafood, finely chopped mortadel-
la or salami to the salad.
Serves 4
STARTERS, SOUPS AND SALADS
SETTINGS
STEAM, 210°– 212ºF
Baking Pan
Carrots & Leeks
7 minutes
Rice
15 – 20 minutes
2 2
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