Tuesday, August 21, 2007

Rice Salad


Made an easy rice salad with an italian touch, and adapted this recipe from a dish called Insalata de riso con pomodorini.

2 cups (400g) short-grain rice
1 1/2 cups frozen peas
28 grape tomatoes, diced
4 oz mozzeralla cheese, diced
1 seedless cucumber, peeled and diced
1 tbs capers, rinsed and drained
16 black olives, pitted, and coarsely chopped
1 sweet red onion, chopped
2 scallions, chopped,
1 shredded carrot, blanched
9 basil leaves, shredded
1/4 cup extra vigin olive oil
salt and pepper to tasteCook rice in a pot of salted boiling water until tender, about 15 mins. Drain well and cool under cold running water. Drain again and remove rice to a large salad bowl. Cook peas in pot salted boiling water until tender, about 5 mins. Drain well and cool under cold water. Drain and place in salad bowl.

Add tomatoes, cheese, cucumber, capers, olives, onion and basil and carrots.

Drizzle with oil and season with salt. Toss. Let rest of 10 mins before serving. Can also be served chilled.

Note: A nice salad to go with summer bbq. My kiddos enjoyed it.

7 comments:

Isha said...

wow rice salad, absolutely new for me. looks very good

Lia said...

iam hungry after seing ur rice salad!

wonda said...

You have so many nice recipes but I can't get the ingredients here at my local store eg. capers. BTW, I tried the potato with herbs and lemon. Modified a bit by using dried herbs esp. dill and basil and omit the sour cream. It was refreshing. I microwave the potatoes instead of boiling them.

East Meets West Kitchen said...

Hi Isha,
Thanks! It's great for summer.

Hi Lia,
LOL! It's easy to make too.

Hi Wonda,
Perhaps you can substitute capers with pickled daikon?
Thanks for trying the potatoe salad, and glad you liked it!

Anonymous said...

Great recipe for a hot day.

Cris said...

This is new for me too, but I think it's a great dish to do with leftover rice, since we eat so much rice here. Take care!

East Meets West Kitchen said...

Hi Cris,
Yes, it would! And I have the same with rice. Thanks, and you too!