A vibrant, seasonal rice salad from Chef Davide Posillipo of Osteria della Mal’Ora in Tronzano, Vercelli—this dish brings together two heritage wholegrain rices from Cascina Oschiena with a colorful caponata of summer vegetables. Earthy, fresh, and full of character, it’s a perfect showcase of how great ingredients come together on the plate.
Ingredients (serves 8/10 people):
- 400 gr. Granato Wholegrain Rice (14 oz.)
- 400 gr. Ebano Wholegrain Rice (14 oz.)
- 4 zucchini
- 2 peperoni (peppers)
- 3 eggplants
- 2 onions
- Rice vinegar
- Extra-virgin olive oil
- Lemon zest
Instructions:
Boil Granato and Ebano Rice adding the rice when the water is still cool. Drain when cooked (35 – 40 minutes).
Dice the vegetables. Fry the eggplant. Cook the other vegetables for approx. 15 minutes in the oven with extra-virgin olive oil and salt to pleasure. In a pan, sauté half an onion and douse with rice vinegar, take the pan off the heat and add all the vegetables.
Mix the vegetables to the Granato and Ebano Rice, season with extra virgin olive oil, grate a lemon zest and garnish with fresh basil leaves (optional)
Recipe Courtesy of Chef Davide Posillipo