Cold Vegetable Rice
From A Taste of Lucca (1994).
A historical recipe
A Taste of Lucca, by Deborah Dinelli (1994).
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 4 ingredients
- 3 tablespoons lemon juice salt Cook
- 6 cups of salted water
- 1 small red onion
- 2 celery
Possible health benefits
General information, not medical advice.
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Celery
High in vitamin K · 29 µg per 100 g, 39% of the reference intake per 100 g
- Vitamin K contributes to normal blood clotting.
- Vitamin K contributes to the maintenance of normal bones.
Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet
Source of folate · 36 µg per 100 g, 18% of the reference intake per 100 g
- Folate contributes to maternal tissue growth during pregnancy.
- Folate contributes to normal amino acid synthesis.
- Folate contributes to normal blood formation.
5 more authorised claims
- Folate contributes to normal homocysteine metabolism.
- Folate contributes to normal psychological function.
- Folate contributes to the normal function of the immune system.
- Folate contributes to the reduction of tiredness and fatigue.
- Folate has a role in the process of cell division.
Folate is a B-vitamin that is naturally present in many foods. Your body needs folate to make DNA and other genetic material. NIH fact sheet
Source of protein · 0.7 g per 100 g, 20% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Nutrients per 100 g of “Celery, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 2 cups arborio rice 1 - 8-ounce can marinated artichokes 1 8-ounce can marinated mushrooms 1 16-ounce jar giardiniera (pickled Italian vegetables) 1 6-ounce can pimento olives 1 small red onion, finely chopped 2 celery stalks, chopped 1 4-ounce can black olives, chopped 2 cup olive oil 3 tablespoons lemon juice salt Cook the arborio rice in about 6 cups of salted water for approximately 15 minutes.
- When the rice is cooked, drain well and place it in a large bowl.
- Coarsely chop the artichokes, mushrooms, olives, onion, celery and pickled vegetables and combine them with the rice.
- Add the olive oil, lemon juice and salt.
- Combine well.
- Allow to refrigerate for 1 hour before serving.
Plating
Cookware for this recipe
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Mixing bowl
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Chef's knife
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Cutting board
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Colander