"Sicilian" Rice Salad

olive oil Salads Sicilian Lemon Balsamic

 

 

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.




 














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