VEGAN RICE SALAD
Boil abbundant water in a pot, salt it and add the Carnaroli Rice. Cook for 15/17 minutes, drain the rice and leave to cool. Meantime prepare the dressing washing and cuting zucchini, carrots and apples in cubes. In a pot, put zucchini and carrots with some olive oil and cook all together for about 15 minutes, season with pepper and salt. Prepare now the home-made Balsamic Raspberry Vinegard: in a pot cook the berries with sugar for 5/10 minutes, remove from heat, blend and filter. In other pot, cook the balsamic vinegard, add sugar and simmer for 30 minutes or until you get the desired consistency. Mix the Carnaroli Rice with all ingredients prepared before, add raisin and apples into cubes. Finish the dish with lemon juice and the Balsamic Raspberry Vinegard.