Recipe Brown rice salad with octopus of of 24-07-2016 [Updated on 24-07-2016]
L'brown rice salad with octopus is light, healthy and fresh, perfect for summer! Instead of the classic white rice, more and more often I am preferring wholemeal rice to prepare my salads, it is true, it takes an hour to cook, but this rice is much tastier and richer in fiber than white rice, often too refined.
The dressing that I used for this salad is typically summer, zucchini, octopus, potatoes that combined together give a flavor and a scent that invites the taste. I must say that even as a beach lunch this rice salad is not bad at all, enough have a small thermos
How to make brown rice salad with octopus
First clean the octopus, then put it in a saucepan, cover it with cold water and put it on the stove: cook for about 50 minutes from when it starts boiling. Finally drain and let cool.
in the meantime, cook the rice in abundant salted water for the time indicated on the package, then drain it and let it cool too.
Cook the egg for 8 minutes from boiling to make it hard and boil the potato.
Wash and clean the courgettes, cut them into cubes and sauté them in a pan with a little oil and garlic. When they begin to soften, while still remaining a little crunchy, add salt and pepper and leave to cool.
Cut the octopus into small pieces, season with salt, pepper, oil and parsley and add it to the courgettes.
Also add the rice, the potato and the egg into chunks and mix everything gently.
Leave to rest in the fridge for 1 hour, then serve your brown rice salad with octopus on the table.