A very fresh , tasty and healthy salad of rice and clams, served lukewarm. I used fast-cooking rice, so that’s the time using that one.
Time of preparation
about 20 minutes
Servings
3
What did I use
1 pot, 1 non-stick pan with its lid, a wooden spoon, a peeler for the lemon
Ingredients
Frozen clams (without shell): about 200/250
Brown rice: about 200/250
Olive oil as required
Salt/pepper/chili pepper/paprika/ground fresh ginger to taste
Lemon: 1 small (for the peel)
Fresh parsley to taste
Cherry tomatoes or datterini tomatoes: few
How did I do
I boiled the rice al dente in some salted water.
In the meantime, I prepared the clams: I cooked them with a little oil in the non-stick pan for about 3/4 minutes with the lid, then I added the tomatoes cut in little cubes or slices, the fresh minced parsley, salt, pepper, some chili pepper and paprika and I cooked for about 5 minutes more at medium fire.
I dried the rice keeping a ladle of cooking water and I put it in the pan with the clams. I let it cook for 5 minutes more all together. I turned off the fire and I added the lemon and the ginger.
I served lukewarm dressed with some fresh ginger.
Buon appetito!
