Mommy's Time Out Magazine May 2017 | Page 15

Healthy and Easy Rice Salad Bowl from

Michela Baratta's Kitchen

- Basmati rice ( 1/2 cup per person)

- Avocados cubed

- Hard boiled eggs

- Cherry tomatoes

- Celery stalks

- Kalamata olives

- Cilantro

- Juice of 1/2 lemon

- Salt (I like to use Himalayan pink sea salt)

- Extra virgin olive oil

Boil rice according to cooking instructions. In the meanwhile, halve the cherry tomatoes, dice the celery stalks, avocados and hard boiled eggs and place them in a bowl. Add kalamata olives, finely chopped cilantro and rice. Mix together and season with lemon juice, extra virgin olive oil and salt.

Beans, corn, and/or onions can be healthy good variations to add or simply modify this recipe to anyone’s taste.


Pour all the ingredients in a food processor except for the milk and mix together. Gradually add the milk to the mix and knead the dough until it is smooth, then cover in plastic wrap and let rest for 15 minutes.

Divide the dough into pieces and roll out the dough until 1/10 inch using a rolling pin or pasta machine. Use a knife or pasta cutter to cut out 1 inch wide stripes or diamonds or whatever shape you prefer.

Fry the dough in boiling oil. The dough should be completely submerged in the oil for 30 seconds to 1 minute. Once golden, remove the fritters using a slotted spoon and place them on parchment paper.

Dust the fritters with powdered sugar. The chiacchiere can be served immediately or stored for a couple of days