Red Rice Salad with Mint and Shallot Vinaigrette

Red rice owes its colour to a high concentration of phenolic antioxidants called anthocyanins. Rich in iron, it is also a source of magnesium.

Preparation - 45 min. (incluant la cuisson du riz)


Serves 6 to 8

For the salad

  • 250 ml (1 cup) Principato di Lucedio red rice
  • 250 ml (1 cup) diced cucumber
  • 60 ml (1/4 cup) chopped parsley
  • 60 ml (1/4 cup) chopped mint leaves

For the shallot vinaigrette 

  • 3 large shallots, finely chopped
  • 3 medium garlic cloves, crushed
  • 90 ml (6 tbsp.) Goccia di Sole extra virgin olive oil
  • 30 ml (2 tbsp.) Lemon oil Goccia di Sole
  • 45 ml (3 tbsp.) Yuzu vinegar
  • Salt and pepper, to taste


  1. Cook the red rice according to the packaging instructions. Let cool.
  2. In a saucepan over medium-low heat, add  2 tablespoons of oil and sauté the shallots and garlic until golden.
  3. Remove from heat, place in a bowl and whisk with a fork with the other dressing ingredients. Set aside.
  4. For the salad, mix cucumber, parsley and mint with the cooled red rice.
  5. Combine with the shallot vinaigrette in a large salad bowl and serve immediately.