BLACK VENUS RICE SALAD

Preparation INGREDIENTS:
· 200 g parboiled black Venus rice
· 150 g apples
· 80 g carrots
· 100 g peas
· 150 g cherry tomatoes
· 40 g soybean sprouts
· 3 mint leaves
FOR THE LEMON DRESSING:
· 35 g extra virgin olive oil
· Juice of ½ lemon
· Salt, to taste
· Black pepper, to taste

To prepare the black Venus rice salad, first boil the rice in salted boiling water and cook for the time indicated on the package. Then proceed with the preparation of the other ingredients: trim and peel the carrot, and grate it using a coarse grater; wash, dry, and slice the apple into thin slices, and then cut them into small cubes. Finally, wash, dry, and cut the cherry tomatoes into wedges, rinse the soybean sprouts and set aside.
Boil the peas for 5 minutes in boiling water. In the meantime, prepare the dressing for the rice salad: squeeze the juice of half a lemon, pour it into a small bowl, season with salt and black pepper to taste, and add the olive oil gradually, quickly whisking with a flat spring whisk or a fork.
Now, drain the peas and rinse them under cold water to stop the cooking process; do the same with the cooked black Venus rice. At this point, you can assemble all the ingredients: transfer the rice to a large bowl and add the grated carrots, cherry tomatoes, boiled peas, apple cubes, and soybean sprouts, mixing everything well. Just before serving, dress the rice salad with the lemon dressing, mix well, and garnish with mint leaves. Your black Venus rice salad is now ready to be enjoyed!