Vegan Italian Recipe for Rice Salad
For today’s show, we visited Italy on #LunchBreakLIVE with Cynthia Arcas cooking up an Italian rice salad in the virtual Ellora Wellness kitchen. Cynthia showed us how to specially prepare the Arborio rice for this amazing vegan Italian recipe so the grains separate, instead of sticking together.
She then prepared a panoply of powerful plants to eat, mostly raw, and mixed them with the rice. Scooping it all into an empty pepper or cabbage is a beautiful and tasty way to serve it. Cynthia not only is an ethical vegan with an eco shoe line called Arcas Bear, but she is also a great vegan chef!
Now let’s check out the amazing healthy, filling, and delicious vegan Italian meal she made on this show. It’s a perfect meal while staying home and boosting your immune system during the Coronavirus outbreak.
Una delizia per voi (what a treat for you). Vegan shoe designer par excellence, @Cynthia Arcas-Borghy is making a molto bene insalata di riso (rice salad) for your culinary delight. She has been avoiding milk and meat since childhood, and has started a cruelty-free shoe line inspired by her son called "Arcas Bear." Check her out in the Ellora Wellness virtual kitchen. @Vanessa Marsot reporting for JaneUnchained.com. Ciao!!!
Posted by Jane Unchained News on Sunday, August 9, 2020
A Mouthwatering Meal for Gluten-Free Italian Recipe Lovers
This virtual trip to Italy was awesome! I’ve always loved gluten-free Italian dishes and this one looks like it wouldn’t disappoint! I look forward to giving it a try myself, as I’m always looking for healthy and satisfying dishes to make, especially now that I am spending way more time at home!
Look how beautiful this Italian Rice Salad is and it’s even better once it’s turned into a mouthwatering Italian stuffed pepper.
Italian Rice Salad
- 300 gr Rice Italian type Arborio
- 2 Red Bell Peppers
- 2 Yellow Bell Peppers
- 1 Green Bell Pepper
- 2 Small Carrots or 1 large
- 2 Celery
- 1 Fennel
- 30 Capers
- 10-15 Cherry Tomatoes
- Boil the rice with salt for around 15-20min. At the end, mix the carrots and then the rest of the ingredients in with the rice.
- Add oil or vinegar or your favorite dressing, and scoop into an empty pepper or squash, or serve in a bowl and enjoy. Molto delizioso!
If you loved this vegan Italian recipe, you’ll also love this recipe for Polenta Panzanella Salad with Chickpea Bruschetta.