Rice salad
Rice salad

Running time: 40 minutesIngredients:
300 g brown rice
salt
extra virgin olive oil
1 yellow pepper
2 tomatoes
artichokes in oil
a handful of black olives
1 egg
2 cloves garlic
150 g soft cheese (like pecorino or fresh)
juice of 1 / 2 lemon

Preparation:
Here is one of the possible rice salads; are used only raw vegetables and its performance is therefore quite simple. It has the distinction of being prepared with brown rice: its taste makes this dish very suitable for a picnic outdoors.
Wash the rice thoroughly in cold water and then transfer it into a pan adding about twice its volume of water. Bring to boiling, add salt, cover with a lid and continue cooking over very moderate heat until completely cooked, let cool, sgranatelo in a bowl with a fork, preferably of wood, and season with a few tablespoons of oil.
Meanwhile, thinly slice the peppers after washing and the seeds and stalk, sliced tomatoes, sliced olives (pitted after them), egg, peeled and crushed garlic, diced cheese, drained artichokes . Finally mix everything with the cold rice, seasoned coon lemon juice and a little ‘oil.