Rice Salad

Name: Rice Salad
Yield: Serves 4 as part of a meal
Cuisine: Italy
Ingredients: ½ cup packed finely torn fresh flat-leaf parsley; Freshly ground black pepper; ¼ cup fresh lemon juice; ¼ cup extra-virgin olive oil, or to taste; ½ cup minced Spanish onion (optional); 2 tablespoons olive oil; ¼ cup capers; 3 to 4 ripe tomatoes, peeled and finely chopped; 3 cups water or mild chicken stock or vegetarian stock, preferably unsalted; 3 cups water or mild chicken stock or vegetarian stock, preferably unsalted; 3 cups water or mild chicken stock or vegetarian stock, preferably unsalted; 1 teaspoon salt (omit if stock is salted), or to taste; 2 cups Italian rice such as arborio or carnaroli, or CalRiso; 2 cups Italian rice such as arborio or carnaroli, or CalRiso; 2 cups Italian rice such as arborio or carnaroli, or CalRiso; 3 cups water or mild chicken stock or vegetarian stock, preferably unsalted

Preparation info

Serves
4
as part of a meal

Difficulty
Easy

Appears in

Seductions of Rice

By Jeffrey Alford and Naomi Duguid

Published 1998

About

To make this salad, cook your rice ahead, dress it with just the lemon juice, and let stand loosely covered until shortly before you are ready to serve. Then simply add the rest of the ingredients and the olive oil, and serve.

Ingredients

2 cups Italian rice such as arborio or carnaroli, or CalRiso
3 cups water or mild chicken stock or

Europe
Italy
Mediterranean
Gluten-free

Method

Wash the rice thoroughly, drain well in a sieve, and set aside. Heat the water or stock to a boil in a medium saucepan, then leave simmering until needed.

Place a heavy medium pot over medium-high heat and add the 2 tablespoons oil. When the oil is hot, toss in the minced onion if using and cook, stirring frequently, until soft and translucent. Add the rice and cook, stirring constantly