Rice salad with aromatic herbs and soft egg

To prepare rice salad with aromatic herbs and soft egg, start by bringing a saucepan filled with water to the boil, then add the whole black rice 1 and cook for the time indicated on the packet. In the meantime, prepare the herb oil: place the oil in a pan and add the wild fennel 2, the parsley and the marjoram 3.

Now add the mint 4 and heat the oil on a very low flame for 10 minutes 5, then blend with an immersion mixer 6. Place the flavored oil in the refrigerator until you are ready to use it.

In the meantime, coarsely chop the hazelnuts 7 and toast them in a pan on a medium flame for a couple of minutes 8, then leave to one side 9.

When the rice is done, drain it and leave it to cool 10. Prepare the zucchini: tip and cut lengthwise into slices that are around 0.12 inches thick 11 then place them on a hot grill 12.

Grill the zucchini on both sides 13, then cut into strips widthwise 14. Add salt and leave to one side 15.

Lastly, prepare the soft egg: fill a saucepan with water, add the vinegar and bring to a gentle boil 16. Lower the flame when the water starts to boil and swirl the water with a spoon or whisk 17, then gently add an egg previously opened and placed in a separate bowl 18.

Leave the egg to cook for 3 minutes without touching it, then drain with a colander and place it on a tray lined with kitchen paper 20. Repeat with all the other eggs. Now you are ready to prepare for serving: season the rice with the herb oil 21 and stir thoroughly.

Add the zucchini 22 and the toasted hazelnuts 23, stir, add salt and pepper to taste 24.

Place a portion of seasoned rice on each plate and add a soft egg, pay attention not to break it open 25. Garnish with a few tufts of wild fennel 26 and serve your rice salad with aromatic herbs and soft egg 27!