Wholegrain Rice Salad with Hazelnuts | Acqua e Sole
Our autumn rice salad: Carnaroli wholegrain, raisins softened in Marsala, toasted Piedmont hazelnuts and Castelmagno shavings. Serve it cool, come and try it.
Ingredients
- 320 g Carnaroli Classico Integrale Acqua e Sole rice
- 80 g Castelmagno DOP in thin shavings
- 80 g Tonda Gentile Piedmont hazelnuts, shelled
- 80 g sultanas (preferably Pantelleria zibibbo)
- 1 medium fennel bulb (about 300 g)
- 1 unwaxed orange (zest and juice)
- 1 tablespoon dry Marsala (or dry white vermouth, or warm water)
- 4 tablespoons extra virgin olive oil
- 2 teaspoons Modena PGI balsamic vinegar
- 1 teaspoon mustard (optional)
- Fine salt, black pepper
- Parsley leaves
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