Salad with Ribe wholegrain rice


400 gr of Ribe wholegrain rice
2 tablespoons of extra virgin olive oil
4 hard-boiled eggs
120 gr of desalted capers preserved in salt
2 of desalted and boned anchovy fillets
chopped parsley


Put the rice in plenty of lightly salted cold water and boil for approximately 30 minutes. Drain and cool the Ribe wholegrain rice. Put the oil, capers and anchovy fillets in a pan; cook for a few minutes. Remove from the heat and add the tuna, the eggs in small pieces and finally the parsley mixture.
Season the dry rice with the prepared ingredients and let it rest in the refrigerator for at least 1 hour.

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With the precious contribution of the Ricette e Racconti
blog and the Balin di Castellapertole restaurant (VC).