Venus rice salad: the recipe, advice and the best pairings

Venus rice salad with vegetables, fish or… fruit? Perfect for summer, let's find out how to prepare a tasty variation of the traditional rice salad!

There are many recipes for cold venere rice salad that can be prepared during the summer, given that this particular type of rice lends itself to many combinations. In fact, it can be served as an appetizer, as a first course but also as a single dish for a take-away lunch to take to the office or under an umbrella.

There are lots of toppings you can choose for your black rice salad, and today we'll look at some of them: we'll start with a delicious salad dressed just with tuna, onions, corn and other simple and light ingredients, we'll look at a variant with zucchini and salmon, which can be replaced with shrimp or ham, and some other suggestions .

Ready to cook cold venere rice to create a wonderful summer salad? So let's get started!

How to make venere rice salad

1. First, boil the rice in boiling, lightly salted water for about 20 minutes ( check the time on the package). The secret to a good rice salad is cooking: the rice must be al dente, feel its consistency and not soft. But also be careful not to drain it raw !
2. Now prepare the ingredients: the tuna, the corn, the canned peas (but you can also use them fresh ) and mix them with the rice, which you will have cooled in the meantime.
3. Add the finely chopped onion, mint, lemon zest, oil, salt, pepper and leave everything in the fridge. Bon appetit !

Venus rice with salmon and zucchini

Now let's look at some fantastic variations on the theme . Let's start with a delicious variant with salmon and courgettes.

Here are the ingredients !

• 360 g of venere rice
• 200 g of smoked salmon
• 300 g of zucchini
• 1/2 glass of white wine
• 1 shallot
• rosemary to taste
• extra virgin olive oil to taste
• Salt to taste
• pepper as needed

To you the preparation :

1. Start by boiling the rice in a pot of salted water for about twenty minutes or for the time indicated on the package. Meanwhile cut the zucchini into rounds and slice the shallot.
2. Brown everything in a pan with a drizzle of oil and when the courgettes have softened , add the salmon cut into strips and the rosemary.
3. Mix and blend with the white wine, let the alcohol evaporate and cook for another 5 minutes . Turn off the heat and season with salt and pepper according to your taste.
4. Drain the venere rice, let it cool slightly then season with the salmon and zucchini, mix well and transfer into a large bowl.
5. Leave to cool in the fridge before serving and decorate with rosemary when serving.

Venere rice: cold recipes

Those who, on the other hand, want to prepare a vegetarian venere rice salad can opt for a mix of summer vegetables cut into julienne strips, cherry tomatoes and avocado , while lovers of special combinations can dress the venere rice with diced melon, strawberries, corn and cheese primo sale, a dish that will give your lunch a touch of originality!

Alternatively, you can replace the salmon and prepare a tasty venere rice salad with prawns. All you have to do is burn them in a pan and add them to the rice, then season with oil, lemon and pepper.

In short, with an ingredient like this the variations are truly endless: choose the condiments you like best and enjoy your meal !

Also try the classic rice salad !

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