WHOLEGRAIN RED RICE SALAD WITH CITRUS CHICKEN, TAGGIASCA OLIVES AND FETA CHEESE

Ingredients
For 4 persons:

  • 250 g Melotti Wholegrain Red “Rosso Rosetta” Rice

  • 300 g chicken breast

  • 1 orange 

  • 1/2 grapefruit 

  • 100 g pitted Taggiasca olives

  • 150 g feta cheese

  • 100 g cherry tomatoes

  • 1 cucumber

  • Extra virgin olive oil, to taste

  • Salt, to taste

  • Black pepper, to taste

  • Fresh thyme or oregano ( optional)

  • Some fresh basil leaves ( optional)

How to prepare it:

Simmer the wholegrain Red Rice “Rosso Rosetta” in abundant salty water for approximately 45

minutes. Drain well and allow to cool completely. Finish by drizzling with extra virgin olive oil

and stir gently.

 

Cut the chicken into stripes or small pieces. In a bowl, mix the orange or grapefruit juice and zest, a

drizzle of olive oil, salt, pepper and, if desired, a sprig of thyme or a pinch of oregano. Add the

chicken and toss to coat. Refrigerate for at least 30 minutes (or up to an hour for a more intense

taste).

 

Heat a non-stick pan and cook the marinated chicken pieces over a medium heat for a few minutes

until golden. Wash and halve the cherry tomatoes. Wash the cucumber and dice or slice it.

In a large bowl, combine the cooled red rice, cooked chicken, cherry tomatoes, cucumber,

Taggiasca olives, feta cheese and some fresh basil leaves. Dress salad with abundant extra virgin

olive oil, salt, black pepper. Toss gently to blend all the ingredients and flavours.

BUON APPETITO!
Mamma Rosetta

How to prepare it:

Simmer the wholegrain Red Rice “Rosso Rosetta” in abundant salty water for approximately 45

minutes. Drain well and allow to cool completely. Finish by drizzling with extra virgin olive oil

and stir gently.

 

Cut the chicken into stripes or small pieces. In a bowl, mix the orange or grapefruit juice and zest, a

drizzle of olive oil, salt, pepper and, if desired, a sprig of thyme or a pinch of oregano. Add the

chicken and toss to coat. Refrigerate for at least 30 minutes (or up to an hour for a more intense

taste).

 

Heat a non-stick pan and cook the marinated chicken pieces over a medium heat for a few minutes

until golden. Wash and halve the cherry tomatoes. Wash the cucumber and dice or slice it.

In a large bowl, combine the cooled red rice, cooked chicken, cherry tomatoes, cucumber,

Taggiasca olives, feta cheese and some fresh basil leaves. Dress salad with abundant extra virgin

olive oil, salt, black pepper. Toss gently to blend all the ingredients and flavours.

BUON APPETITO!
Mamma Rosetta

Rosso Rosetta Rice

WHOLEGRAIN AND AROMATIC, WITH A SWEET TASTE.

A grain with a characteristic red color, rich in fiber and antioxidants.

Ideal for preparation of timbales, sides and salads with vegetables and legumes.

A fine rice ideal for preparing creamed risottos as it releases abundant starch during cooking.