First Course, Video Recipes


Red rice salad, crunchy vegetables, spicy Gorgonzola and fresh herbs

Easy recipe

Ingredients for 4 people

  • 320 g red rice
  • 200 g peas
  • 1/2 fresh red chili pepper
  • 1 carrot
  • 1 courgette
  • 1/2 red pepper
  • 1 celery
  • 1 spring onion
  • Fresh herbs
  • Black pepper
  • Salt
  • Oil


  1. Cook the red rice in abundant salted water according to the packet instructions. When ready, drain and put in a bowl, and add a drizzle of evo oil.
  2. Clean the vegetables, cut them in cubes and set aside.
  3. In a pan brown the spring onion in a drizzle of evo oil for a couple of minutes, then add all the vegetables and cook over high heat for 5 minutes. Keep them crunchy.
  4. Season with salt and pepper.
  5. Pour the vegetables in the bowl with the rice and stir.
  6. Add the crumbled SPICY GORGONZOLA and the aromatic herbs. Serve lukewarm or cold.