Warm Venere Rice Salad with Golden Zucchini, Roasted Peppers, Crispy White Beans and Smoked Lemon Vinaigrette

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the red bell pepper strips on a sheet pan, toss with 15 ml (1 tbsp) olive oil and a pinch of salt, and roast for 18 to 20 minutes until tender with toasted edges.

2. 2

   2. Meanwhile, cook the venere rice with the water and 4 g (3/4 tsp) salt in a saucepan. Bring to a boil, lower the heat, cover, and cook for 28 to 30 minutes until tender but separate. Drain if needed and let rest for 5 minutes.

3. 3

   3. In a bowl, mix the cooked white beans with 15 ml (1 tbsp) olive oil, the sliced garlic, 2 g (3/4 tsp) smoked paprika, the ground cumin, a pinch of salt, and some black pepper.

4. 4

   4. Heat a large skillet over medium-high heat. Add the seasoned beans and sauté for 6 to 8 minutes, stirring occasionally, until some split slightly and become golden and crisp on the outside. Remove the garlic if it browns too quickly.

5. 5

   5. In the same skillet, add another 15 ml (1 tbsp) olive oil and cook the zucchini with a pinch of salt for 5 to 7 minutes, until deeply golden on both sides but still firm.

6. 6

   6. Toast the pumpkin seeds in a small skillet over medium heat for 2 to 3 minutes, stirring, until they begin to pop lightly. Remove immediately so they do not burn.

7. 7

   7. Make the vinaigrette by whisking together in a bowl the grated garlic clove, lemon zest, 45 ml (3 tbsp) lemon juice, sherry vinegar, Dijon mustard, the remaining 15 ml (1 tbsp) olive oil, the remaining 2 g (3/4 tsp) smoked paprika, 4 g (3/4 tsp) salt, and black pepper to taste.

8. 8

   8. In a large serving bowl, combine the hot venere rice with the golden zucchini, roasted peppers, and crispy white beans. Add the vinaigrette and toss gently so the beans do not break too much.

9. 9

   9. Finish with the chopped fresh parsley and toasted pumpkin seeds. Serve the salad warm.

10. 10

    10. If desired, let the salad stand for 3 to 5 minutes before serving so the rice absorbs the vinaigrette and the flavors settle.