Ingredients
- 300gr black rice
- 100gr cherry tomatoes
- 1 avocado
- 100gr corn
- Arugula salad
- ½ jar of Saracene olives
- 280gr seafood salad/ baby octopus
- Extra virgin olive oil
- Salt & pepper
Preparation of the recipe
1
Cook the black rice in boiling salted water for 45-50 minutes.
2
While the rice is cooking, we can prepare all the other ingredients of the recipe. Cut the cherry tomatoes in half and dice the avocado. Drain the Saracene olives and cut them. Drain the Casa Rinaldi seafood salad. Wash the corn and the arugula salad.
3
Drain the rice and let it cool. In a bowl, mix all the ingredients with the rice and season with salt and pepper.
4
Add a final touch with our good Casa Rinaldi extra virgin olive oil.
5
This recipe is great after few hours of rest in the fridge too.
