This rice salad is a typical Mediterranean recipe that can be found from Andalusia to Asia Minor, obviously with various types of ingredients and different types of cooking methods.
My mother’s recipe is absolute goodness. You always risk eatingit too much.
It is a typicalsummer recipe.
Rice salad
- Preparation time: 90 minutes
- Ingredients for 4-6 servings
- Difficulty: Easy recipe
- Ingredients
- 275 gr or 10 oz of Rice
- 75 gr or 3 oz of black olives
- 75 gr or 3 oz of green olives
- 2 carrots
- 200 gr or 7 oz of green beans
- 150 gr or 5 oz of frozen peas
- 1/2 jar of pickled vegetables
- 1 small can of corn
- 20 gr or 1 spoon of desalted capers
- 2 hard-boiled eggs
- 1 box of tuna in oil
- 110 gr or 4 oz of cooked ham
- Salt and pepper to taste.
- Extra virgin olive oil to taste
- 1 lemon for garnish
- Instructions
- Drain the olives and cut them into small pieces.
- Wash and dry the beans and carrots.
- Put the water to boil in a pot.
- In four small saucepans boil separately: eggs, string beans, carrots, and peas. When cooked, drain, let them cool. Cut the carrots and the eggs into cubes.
- In a small saucepan, simmer the canned corn for a few minutes and then drain it.
- Cut the pickled vegetables and cut the ham into cubes.
- Salt the boiling water with the coarse salt and cook the rice.
- Drain and season it with oil, salt, andpepper. Once it has cooled, add the tuna, corn, diced vegetables, gardener, boiled eggs in cubes, capers, and put it in a large serving dish. Garnish with some thin slices of lemon.
Tips to ensure the success of the dish:
- Use a rice for salad and not that for risotto. They cook differently and release starches differently.
- The quality of the pickled vegetables is the secret of the dish; it must not have a dominant flavor of vinegar. In case the taste is too strong, it can be soaked in water for about ten minutes and then drained and cut into small pieces, before adding it to the rice.
Mum with her braidings
