Tuesday, 22 May 2012

RICE SALAD




This is the perfect recipe for summer days or for pic-nics. Children absolutely love it and it is even better if eaten the day after. It is also good for parties. The good thing is that you can personalise it choosing your favourite ingredients.

Ingredients for 4:

250 gr Carnaroli rice
10 cherry tomatoes
100 g peas (if they’re frozen just put them in boiling water for a couple of minutes)
3 or 4 Frankfurters
160 g tuna in olive oil
10 Kalamata olives
1 boiled egg (optional)
Mayonnaise
Extra virgin olive oil
Salt
Pepper (optional)


Cook the rice for ten minutes in salted boiling water; when ready put it under cold water to cool down.
While the rice is cooking, cut the tomatoes into 4 parts discarding the seeds. Cut also the Frankfurters and the olives into small pieces, then drain the tuna discarding the oil in excess and chop it.
Put all in a bowl, together with the peas and the rice, add some salt, pepper, olive oil, and stir.
Cover and put in the fridge for a couple of hours, then, when it’s time to serve, add the egg chopped (if you like it) and some mayonnaise on the top of the dish.

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