A fresh and tasty summer rice salad made with rice, frozen seafood mix, fish sticks, cherry tomatoes, black olives, and parsley. A practical and quick recipe, ideal for seaside lunches, picnics, or light dinners.
Step 1 of 7: Defrost the package of fish sticks.
Step 2 of 7: Cook the rice in plenty of boiling salted water for the time indicated on the package; once cooked, cool it immediately under cold water and season it with two tablespoons of oil.
Step 3 of 7: Meanwhile, in a pan, pour in the extra virgin olive oil and add the frozen seafood mix; cook for a few minutes until completely thawed.
Step 4 of 7: Add the white wine to the seafood mix and let it evaporate; allow to cool and stir in the chopped fresh parsley.
Step 5 of 7: Cut the fish sticks into chunks.
Step 6 of 7: In a bowl, combine the cooled rice, the sliced black olives, 3/4 of the fish sticks cut into pieces, the chopped cherry tomatoes, and finally the cooled seafood mix.
In summary: Not suitable for vegans · Not suitable for vegetarians · Contains nickel · Allergens detected: Fish
Step 7 of 7: Add one last tablespoon of extra virgin olive oil and more fresh parsley.
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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