Long Rouge red rice salad with smoked salmon, mango and mint
(Recipe for 4 people)
300 g red ”Riz Long Rouge” rice
200 g smoked salmon
1l vegetable broth
salt and pepper to taste
Cook the rice in vegetable broth for about 35 minutes, drain, cool and dress with extra virgin olive oil.
Dice the smoked salmon and mango and finely chop the mint.
Dress the rice with an emulsion of oil and lime juice and add the salmon, mango, mint and salt and pepper.
Thanks to Anik Rodrigo, Chef of the Italian Cooks Association in Germany, for the recipe and showcooking.