Val Verde -Venetian Rice Salad
Some content Serves 2 Preparation Time 10 minutes Cooking Time 35 minutes 1. Cook rice until al dente. Drain and place in a large salad bowl.
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Cooking tools:
- Citrus press
- Mason jar
- Serving bowl
- Pot
- Colander
- Skillet
- Stove
- Refrigerator
- Cutting board
- Chef's knife
- Can opener
- Measuring spoon
- Spoon
Ingredients
- 1 cup Val Verde Risotto Rice
- 100g peeled prawn cutlets
- 185g can tuna in oil
- 1 red capsicum, finely diced
- 1 punnet of cherry tomatoes
- 10 black olives
- 4 tbsp extra virgin olive oil
- 1 tsp balsamic vinegar
- 1 pinch sea salt
- 1 lemon, juiced
- Parsley, chopped
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