Rice In Cheese Salad

Preparation:

Preparation: Boil the rice al dente in plenty of salted water in a saucepan. When it is ready, drain it, run it under cold water to stop the cooking and dress it with three tablespoons of oil. Cut the apple and the Emmenthal into cubes, the celery with its leaves into small pieces and break up the walnut kernels. Combine all the ingredients in a bowl, mix them with the rice, add another spoonful of oil, adjust the salt and pepper, mix. Keep refrigerated until serving. Accompanying wines: Trentino Nosiola DOC, Orvieto DOC, Gravina DOC.