Autumn Rice Salad
"This autumnal rice salad is an explosion of colors and flavors, perfect for enjoying as a lunch at the office or for a picnic outdoors! With pumpkin, red cabbage, and quartirolo cheese, this rice salad is a vegetarian and gluten-free option that will win everyone over. Prepare it in just 40 minutes and bring to the table a rice salad with pumpkin rich in taste and perfect for the autumn season."
Dietary Information
Servings:
- 1
To prepare the autumn rice salad, first put a pot full of salted water on the heat, which will be used to cook the rice. While it comes to a boil, take the pumpkin, remove the inner seeds 1 and peel it 2. Cut it first into slices and then into cubes of about 1 cm 3.
- 2
Pour a drizzle of oil into a pan, pour in the pumpkin 4 and add 3-4 sage leaves 5. Season with salt and sauté over medium-high heat for about 10 minutes 6, until it is soft and well browned.
- 3
At this point, cook the rice according to the times indicated on the package 7. Wash the red cabbage well and cut it into strips first in one direction and then in the other 8, so as to obtain small squares. Drain the rice al dente and transfer it to a bowl; season with oil 9.
- 4
Stir and let it cool down 10. Then add the diced pumpkin 11 and also the cabbage 12.
- 5
Stir again 13. Rinse the borlotti beans, drain them and pour them into a bowl 14. Also add the quartirolo, crumbling it coarsely with your hands 15 and pepper to taste.
- 6
Stir well 16, then plate. Garnish with thyme and marjoram leaves 17, then serve 18.
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