The origin of rice is very old, it seems that the plant (Oryza sativa) has Asian origins: ancient manuscripts tell us that the Chinese cultivated it in East Asia as early as 5000 BC the centuries, it spread in Mesopotamia, Persia, Egypt and finally in Europe; in Italy it reached only around the 15th century. Eaten on a regular basis in the context of a Mediterranean diet, rice can help us to maintain, promote and retrieve a good state of physical and mental well-being. Brown rice (whose grain is not deprived of the outer husk, high in fiber and nutrients) rich in carbohydrates, fiber and B vitamins. The unusual combination of pineapple, salmon and mozzarella is pleasant to the palate and is made even more harmonious by the presence of the thyme.
- 250 grams brown rice
- 150 grams salmon (steamed)
- 2 slices fresh pineapple
- 1 mozzarella (ball)
- 1 bunch fresh thyme
- grated lemon peel (as needed)
- ground black pepper
- Cook the rice in a stockpot full of boiling salted water for approximately 45 to 50 minutes.
- Drain the rice and allow it to cool.
- While the rice cools, prepare the dressing by steaming the salmon with lemon peel and thyme.
- Cook the salmon for approximately 10 minutes, let it cool slightly, then break it up delicately into small pieces.
- Next cut up the mozzarella into cubes and place it on a paper towel for 10 minutes.
- Peel the pineapple and cut two slices into small cubes.
- Plate the salad by placing the cooled rice in a large bowl, add the salmon pieces, the diced mozzarella and pineapple, some grated lemon peel, salt and pepper to taste, and the fresh thyme.
- Refrigerate the salad for a few hours before serving.
PER SERVING *
|Calories440Calories from Fat130|
|% DAILY VALUE*|
|Calories from Fat130|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.