300 gr boiled black rice

250 gr boiled shrimps

2 tbs dried coconut

2 tsp curry powder

20 gr unsalted butter

300 gr canned pineapple

4 tbs pineapple juice

3 tbs olive oil

juice of one lemon

salt

In a pan melt down the butter and fry the curry for a couple of minutes.

Add the shrimps and fry for 5/6 minutes.

Now add all ingredients in a bowl and season with pineapple juice, olive oil and lemon juice. Serve

400 gr riso rosso canadese* / 400 gr Canadian red rice*

150 gr radicchio / 150 gr red salad

100 gr uvetta cilena / 100 gr Cilean sultanas

150 gr olive kalamata snocciolate / 150 gr stoned kalamata olives

80 gr mandorle / 80 gr almonds

Olio d’oliva / Olive oil

Sale / Salt

*Alternativa: 250 gr riso integrale e 150 gr riso venere

*Alternatively: 250 raw rice and 150gr black rice

Cuocere il riso con abbonadante acqua salata. Fare intepidire.

Boil the rice in salted water. Drain and cool down.

Mettere l’uvetta in ammollo con acqua tiepida.

Put the sultanas in warm water. 

Tritare grossolanamente l’insalata e mettere da parte.

Chop roughly the salad and set aside.

Tagliare le olive in pezzi più piccoli.

Cut the olives into smaller pieces.

in un recipiente unire il riso a tutti gli ingredienti. Aggiugnere olio d’oliva e mescolare. Servire.

In a container add the rice, and all the ingredients. Add olive oil. Mix well. Serve.