A recipe that is light and tasty at the same time.

To prepare the rice salad, put the Azuki beans in a bowl, cover them with water and let them soak for 24 hours.

In a saucepan, gather the drained Azuki beans, add chopped onion, celery, carrot, garlic and rosemary, add bay tree leaf and clove.

Cook in water and cover with a lid for the time indicated on the bean package.

When finished cooking, drain and put aside. Cook Flora Bell’Insalata rice for 10 minutes and let it cool.

Stir in rice, Azuki beans and rosemary sprigs and serve with a tablespoon of raw olive oil.