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rice salad with pulses
(Rice salad with tomato sauce and beans - Our recipe)  


ingredients - serves 4
  • Tomato sauce, Piedmont-style (serves 4)
  • 200 g (7 oz) dried black-eye beans, soaked overnight
  • 1 teaspoon dried bay leaves
  • 200 g (7 oz) rice
  • 4 tablespoons extra virgin olive oil
  • Salt
  • Time:
    preparation: 10 minutes
    plus the time for the sauce
    cooking: at least 90 minutes
  • Difficulty:
    easy recipe
  • Nutrition Facts (amount per serving):
    Calories: 442 (kCal) 22 % GDA - 1850 (kJ)
    Protein: 17.1 (g) 34 % GDA
    Total fat: 11.6 (g) 16 % GDA
    Total carbohydrate: 71.9 (g) 26 % GDA
    Sugars: 7.8 (g) 8 % GDA

Cook the soaked beans with the aromatic herb in plenty of water until tender. You need about 60-90 minutes or more time. Add water (hot) only if necessary.
Cook the rice until al dente stage, drain it very well and pour into a large bowl. Dress it with the tomato sauce and extra virgin olive oil and stir. Add the well-drained beans (when cooked), season to taste with salt and stir.
Let sit at least 2 hours before serving or, if chilled first, bring back to room temperature to serve.

Note

What's the right wine?

Our suggestion is: Sangiovese di Romagna (red wine from Emilia - Italy).

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Greetings from Italy!

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