Yes, I know ….. is a recipe a bit ‘strange but I can not resist trying new combinations of flavors! The grain salads then you can indulge and I asked myself: “if it is famous risotto with strawberries or cherries, why not try a cold salad of rice and fruits?“. The experiment I did ….. and did not come so bad, perhaps we need to work some more ‘on the cream Avocado (as I have suggested the expert palates home …..) but in all honesty,‘ I would share with you this recipe because it is light, fresh and very easy!
Ingredients for 4 people: 250 g of brown rice, 1 Granny Smith apple (or an apple taste a bit ‘sour), 25-30 cherries, lemon juice, 1/2 avocado, 2 tablespoons extra virgin olive oil olive oil, salt and pepper.
Boil the rice in salted water for the time indicated on the packaging: brown rice cooked in any case at least half an hour. Drain, drizzle with a tablespoon of olive oil and let cool. Brown rice (which I love) has a great advantage as well as to not overcook: it keeps well for at least 3 days in the refrigerator, so you can prepare even a few days before and season just before use.
Cut the apple into small cubes and chopped cherries
Depriving the avocado peel, cut the flesh into small pieces and place them in a blender with the juice of half a lemon, a tablespoon of olive oil, a pinch of salt and freshly ground black pepper. Blend and add a few tablespoons of water until raggiungerei the consistency of a smooth cream.
Season the rice with chopped fruit and avocado salsa: leave the salad covered at least an hour before serving so that the flavors can blend in well.
