🥗 Ingredients

For the salad:

• 320 g Carnaroli Classic Rice Pozzi
• 1 large carrot
• 1 medium zucchini
• 1 red bell pepper
• 150 g canned sweet corn, drained
• 1 spring onion
• A bunch of fresh coriander (or parsley)
• 50 g unsalted roasted peanuts

For the dressing:

• 60 ml (4 tablespoons) of
  Benvolio Studio Organic Shoyu Soy Sauce
  (or
  Benvolio Studio Organic Tamari Soy Sauce for a gluten-free version)
• 30 ml (2 tablespoons) of
  Benvolio 1938 Organic Sesame Oil
• Juice of 1 lime (or 2 tablespoons rice vinegar)
• 1 teaspoon honey or maple syrup
• 1 small garlic clove, finely chopped (optional)
• A small piece of fresh grated ginger (optional)

👩‍🍳 Instructions

1. Cook the Rice: Rinse the rice under cold running water to remove excess starch. Cook it in plenty of salted water for about 16-18 minutes until al dente. Drain and immediately rinse under cold water to stop cooking and cool it down. Let it drain well and transfer to a large bowl.
2. Prepare the Vegetables: While the rice cooks, wash and cut the vegetables into thin julienne strips or small dice (brunoise). Small, uniform pieces ensure a pleasant texture. Thinly slice the spring onion.
3. Make the Dressing: In a small bowl or jar with a lid, combine all dressing ingredients:
   Shoyu Soy Sauce
   (or
   Tamari),
   Sesame Oil, lime juice, honey, garlic, and ginger (if using). Whisk vigorously with a fork or shake the jar until emulsified.
4. Assemble the Salad: Pour the chopped vegetables and corn into the bowl with the cooled rice. Add about half the dressing and gently toss to distribute evenly.
5. Finish and Serve: Roughly chop the roasted peanuts and fresh coriander. Add them to the salad just before serving to keep the crunch and freshness. Taste and, if needed, add the remaining dressing to the rice base. Serve immediately or refrigerate until ready to serve.