Vegan rice salad with Miteverde di Colonna and Organic Oil

Ingredients for 3/4:
100 gr/3,52 oz. rice,
12/15 Miteverde: organic green olives in brine,
2 eggplant,
15/20 small pickled onions,
2/3 tbsp chia seeds,
Classic extra virgin olive oil,

Wash and peel the aubergines and cut them into cubes. Dress with 2 or 3 tbsp of Classic extra virgin olive oil and mix well. Cook for 15/20 minutes in the air fryer, stirring occasionally. Meanwhile cook the rice in boiling salted water for the time written on the package, then drain and cool under running water. Mix the rice with the aubergines, the olives cut into small pieces, the onions and the chia seeds and add a little bit of extra virgin olive oil. Let it settle before serving, it can also be kept in the fridge.

MITEVERDE Olive Verdi Biologiche Organic in Salamoia 560gr

In this dish:

Olio EVO Organic Biologico Anfora 250ml

In this dish: