Cold risotto salad
It’s very hot the last few days, it’s unbearable. Along with the fact that I don’t have much free time the last couple of weeks, it means I am not cooking much at all. And when I do cook a meal, I try to make something very light. That’s what makes this risotto salad ideal for hot summer days. Usually I make it a day in advance, as a lunch to take to work the next day.
This time I made it with a combination of brown rice and some wild, red rice that I bought at a local healthy food store, but you can make it with whatever type of rice you have at hand.
Ingredients:
2 cups brown rice
1 cup wild rice
200 gr ham or turkey breast
200 gr hard cheese (emmentaler, gouda, or whichever you prefer)
marinated/pickled red peppers
black olives
basil
olive oil
Cook the rice in salted water until it’s al dente. Drain and chill.
Cut the cheese, ham, and peppers into cubes, and together with olives and chopped basil mix with the chilled rice. Season with olive oil, and keep in the refrigerator until ready to serve.
