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Rice and pineapple salad


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For 4 people
200 g of rice
4 spring onions
1 large green pepper
1 small pineapple
20 g raisins
3 tablespoons extra virgin olive oil
200 g of canned corn grains
1 sprig of mint
30 g ginger


Soak the raisins for 20 minutes in warm water after rinse and dry.
Drain, rinse and dry the corn.
Peel the pineapple and remove the base and the leaves, then cut the flesh into slices, keep aside 2 which will be used for trimming.
Cut the slices into cubes, discarding the tough central part.
Clean the spring onions and sliced into rounds the only whites, open the pepper in half, remove the seeds and white inner parts, wash, dry, then cut into strips.
Boil the rice al dente, drain and rinse it under running water for a few seconds to stop the cooking.
Transfer to a salad bowl and add the spring onions, corn, raisins, pineapple, pepper.
Unite also grated ginger, mint leaves. Salted, seasoned with oil, mix and serve.

The pineapple in syrup can be a viable alternative to the fresh one, the important thing is to drain it well from its liquid to keep otherwise the salad would be too sweet.

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(Ricetta veganizzata da IN TAVOLA 93/2006 p.36)

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