"Sicilian" Rice Salad

 

 

This lovely quick salad is not actually from Sicily, but uses Sicilian Lemon Balsamic.  It does however, use ingredients one would expect to see on a menu in the south of Italy.

Ingredients:  Serves 4

1 1/2 c rice of your choice (I use Basmati)

1/4 c pine nuts

1/3 c drained and chopped oil packed sun-dried tomatoes

2 T dried capers

1/3 c chopped red onion (about 1/2 small onion)

1 6-ounce can tuna, drained

1 2-ounce tin anchovies drained rinsed and minced

1/4 c Liquid Gold Extra Virgin Olive Oil (medium robust works well here)

3 T Liquid Gold Sicilian Lemon White Balsamic

Fresh ground pepper

1/4 c thin-sliced basil (or mint) leaves

Method:

Cook rice according to directions. Drain and rinse with cold water.  Put the rice in a large glass or stainless steel bowl.

Meanwhile, in a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes.  

Stir the toasted pine nuts, sun-dried tomatoes, capers, onion, tuna and anchovies into the rice.  Toss the rice salad with the olive oil, Sicilian Lemon Balsamic vinegar, pepper and basil.

*I have thrown in a handful of LG sun-baked black olives as a variation.

**This recipe has been adapted from the 'sicilian' rice salad, found in the Food and Wine cookbook.