Tropical rice salad with BIO EVO oil by Luigi Giaquinto

Time Required: 30 minutes

Preparation

1. Let's start with cooking the rice.

   Pour the rice into plenty of boiling salted water and let it cook.

2. Then we drain it and let it cool to room temperature

3. While our rice cools down we take care of the fruit.

   We peel the mango, cut it into strips and finally into cubes, collect it and set it aside in a container.

4. We clean the pineapple: we remove the two ends, then the peel and any residues.

5. We cut in half lengthwise to obtain two halves, and continue to cut in half again, always lengthwise, until we obtain 8 parts in total.

6. Finally, we eliminate the central part, which is harder, and then we arrange the slices on the cutting board in this way we can obtain small cubes, and we keep them aside in a container.

   We eliminate the central part, which is harder, and then we arrange the slices on the cutting board in this way we can obtain small cubes, and we keep them aside in a container.

7. Let's prepare the onion

   We peel the red onion and cut it into thick slices, then finally divide them in half.

8. We take a pan and pour in organic extra virgin olive oil, then the onions and let it sizzle for a few moments.

9. Then add the peas and a few tablespoons of water to prolong the cooking, it will take about ten minutes.

10. As soon as the rice and peas are very cold, add them, add the mango and pineapple in sequence.

11. Let's cut some chives.

12. We make the feta into cubes and add the rice salad together with a pinch of black pepper.

13. We mix all the ingredients well, and grate the lime peel.

14. As a final touch we add a few mint leaves.