martedì 14 maggio 2013
RICE SALAD (Insalata di riso)
Main entree - lactose and gluten free - vegetarian (read notes below)
1 lb Carnaroli Italian rice
1 cup peas, frozen
4 egg, hard boiled and peeled
2 5-oz can Italian tuna in olive oil
1/4 cup Italian capers, packed in salt
2 big ripe tomatoes, dices
2 cucumbers, diced
2 celery stalks, thinly sliced
1 red bell pepper, grilled and peeled
6 oz marinated artichoke hearts
1 1/2 cup mayonnaise
2-3 tbsp extra virgin olive oil
Bring a large pot of water to a boil, then add salt and rice, stir and cook until al dente.
In the mean time defrost peas, dice eggs, drain and crumble tuna, thinly slice bell peppers, drain and roughly chop artichokes and reconstitute capers: rinse them, soak them in lukewarm water for about 10 minutes, then squeeze excess water away.
Arrange all these ingredients in a bowl along with all the vegetables.
When al dente, drain rice, quickly dip in cold water to stop cooking and spread on a kitchen towel until it reaches room temperature. Transfer it to a bowl, season with olive oil so it won't stick.
Assemble the salad: spoon equal quantities of rice and vegetable mixture, little by little, in a bowl big enough to contain all ingredients. Add mayonnaise and mix well to coat evenly.
Refrigerate for 2 hours at least.
This recipe serves 6-8
- It's gluten and lactose free and can be vegetarian, if you avoid tuna
- You can virtually add anything you like: beans, cheese, carrots, zucchini.... just use your creativity.
- You can lighten mayonnaise using half light sugar free yogurt.
- It's a complete meal, can easily fit in an appetizer. It's great in buffet style meals and it's perfect for summertime.