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Black rice salad

A fresh, delicious black rice salad, with unique fragrance and taste.

Ingredients for 4 people

300 g of black rice

1/2 pomegranate

100 g of pine nuts

1 big carrot

Fresh chives

Extra virgin olive oil

2 spoonful apple vinegar

whole marine salt

pepper

 

riso-nero

 

Preparation

Boil salty water in a pot. Add the rice and cook for about 40 minutes. Drain the rice and pass it under fresh water.

Take pomegranate’s seeds eliminating the white part (it is bitter). Wash and mince the chives. Peel the carrot and cut it in slices. Carve the slices in flower-shaped pieces by using a small knife. Season the carrots with a little bit of vinegar. In a large bowl, mix the oil with the remaining vinegar, salt and pepper. Add the boiled rice, the pomegranate’s grains, the salted pine nuts, the carrot flowers and the chopped chives. Blend gently. Cool in the fridge for 2 hours and then serve it.

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