Pancetta and mozzarella rice salad (insalata di riso con pancetta e mozzarella)

Difficulty: 2/5

Preparation and cooking time: 1 hour and 45 minutes

Servings: 6

Cost per serving: $1.43 (total cost: $8.60)

Cost per 2000 kcal: $7.13

Nutrition facts per serving
CALORIES PER SERVING (kcal): 402         (calories in whole recipe: 2412)
Proteins	29%	16.3g	Protein: lysine	41%	0.8g
			Protein: methionine	29%	0.3g
			Protein: isoleucine	41%	0.7g
Carbohydrates	47%	61.8g	Fibers	15%	6.0g
			Net carbs	n/a	55.8g
			Sugars	n/a	6.6g
Fats	17%	11.6g	Omega-3	19%	0.3g
			Omega-6	17%	3.0g
			Saturated fats	n/a	1.9g
Vitamin B1	42%	0.5mg	Vitamin B2	14%	0.2mg
Vitamin B3	34%	5.5mg	Vitamin B5	33%	1.7mg
Vitamin B6	39%	0.5mg	Folate	20%	82.2μg
Vitamin A	10%	94.1μg	Vitamin C	27%	24.5mg
Vitamin E	10%	1.5mg	Vitamin K	88%	106.2μg
Vitamin B12	/	/	Vitamin D	/	/
Calcium	27%	278.4mg	Copper	51%	0.5mg
Iron	46%	3.7mg	Magnesium	32%	129.1mg
Manganese	112%	2.6mg	Phosphorus	50%	356.0mg
Potassium	13%	650.8mg	Selenium	40%	22.1μg
Zinc	25%	2.8mg	Sodium to taste

Ingredients:

FOR THE PANCETTA

• 125g small rinsed and drained tofu cubes
• Salt

FOR THE MOZARELLA

• 250g rinsed tofu cubes

FOR THE DRESSING

• 2 tbsp extra virgin olive oil
• Juice of 1/2 lemon
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1/2 tsp garlic powder

FOR FOR THE SALAD

• 2 cups brown rice
• 3 cups water
• 1 diced zucchini
• 1 diced red onion
• 2 cups diced tomatoes
• 1 cup diced celerey
• 1 cup green peas
• 1 cup corn
• 1/2 cup roughly chopped fresh parsley
• Salt
• Black pepper

Instructions:

• Pre-heat oven to 200°C.
• In a small pot, put the rice and the water. Bring to a boil, turn down the heat, and simmer until there is no more water, stirring every now and then to make sure the rice does not stick to the pot. Transfer the cooked rice to a large bowl, and put in the fridge to cool.
• Meanwhile, on a baking tray lined with parchment paper, put the small cubes of tofu for the pancetta and sprinkle with salt. Bake until evenly crispy (about 20 minutes). Set aside and let cool.
• Once the pancetta is done, put the bigger tofu cubes for the mozzarella on the same baking tray. Bake for 5 minutes. Set aside and let cool.
• In a small cup, mix together all of the ingredients for the dressing. Set aside.
• Once the rice has cooled up, mix the dressing and the vegetables with the rice until each grain is evenly coated with the dressing. Adjust salt and black pepper to taste.

Serving:

Place a generous serving of the salad on a plate. Top with the pancetta and the mozzarella. Drizzle extra salad dressing if wanted.