Salad with Black Rice, Maize and Avocado
Insalata mais riso Venere e avocado
I found this recipe for a salad with black rice, maize and avocado in an old Italian newspaper cutting. And it is credited to one of a few vegetarian restaurants in Rome.
Il Margutta RistorArte is something as rare as an Italian vegetarian restaurant. In fact, it is a chick crossover between a restaurant and an art gallery presenting live music every weekend. And the food is excellent. Gorgeously tasty, fresh, healthy and beautifully presented.
My version of this salad with black rice, maize and avocado does not do the delicate elegance of the restaurant servings justice, but it tastes great. Both as a starter, a main course or a sidedish.
200 g Riso Venere
1 corn cob
10 tiny tomatoes
2 tbsp Balsamic vinegar
6 tbsp olive oil
Salt and pepper
Cook the rice in 300 ml salty water until tender (about 20-30 minutes)
Drain the rice if necessary and too it with a dressing of olive oil and balsamic vinegar while still hot.
Leave the rice to cool.
Cut the maize kernels off the cob and blanch them in boiling water for 1 minute.
Mix the drained maize kernels with the rice.
Peel the avocados and cut the meat into tiny squares the size of a maize kernel.
Cut the tiny tomatoes in even tinier bits and mix both avocado and tomato with the rice.
Salad with black rice, maize and avocado is best served cold.