Wholegrain Rice Salad with Sultanas, Piedmont Hazelnuts and Castelmagno
An autumn-winter rice salad with Carnaroli Classico Integrale, sultanas softened in Marsala, toasted Piedmont hazelnuts, raw fennel in julienne, orange zest and shaved Castelmagno DOP. A vegetarian one-dish meal from our kitchen in Lumellogno.
- Time: 90 min
- Servings: 4
Source: Acqua e Sole
Ingredients
- Carnaroli Classico Integrale Acqua e Sole rice
- Castelmagno DOP in thin shavings
- Tonda Gentile Piedmont hazelnuts, shelled
- sultanas
- medium fennel bulb
- unwaxed orange
- tablespoon dry Marsala
- tablespoons extra virgin olive oil
- teaspoons Modena PGI balsamic vinegar
- teaspoon mustard
- Fine salt, black pepper
- Parsley leaves