Rice In Curry Salad

Preparation:

Preparation: Boil the rice in abundant salted water for about 18 minutes. Boil the green beans and courgette in salted water. Meanwhile prepare the other vegetables: wash and cut the celery and the pepper into very small pieces, peel the tomatoes and remove the seeds. Also cut the green beans and courgette into small pieces and some radishes into very thin slices, chop the egg whites. When the rice is ready, drain it and run it under cold water to stop the cooking. Collect it in a salad bowl and delicately mix the vegetables and egg whites. In a bowl emulsify three tablespoons of oil with a little vinegar, mix the crumbled egg yolks, add two teaspoons of curry and one of mustard, adjust the salt. Arrange the rice in a salad bowl, dress it with the sauce and serve immediately. Accompanying wines: Sylvaner Valle Isarco DOC, Verdicchio Dei Castelli Di Jesi "Spumante" DOC, Ischia Bianco DOC.