It’s summer!!!! Well, it wasn’t really here last week, but still, I wanted to celebrate this amazing time of the year with one of my favourite dishes. It’s filling, refreshing and light at the same time, and it gives you the chance to experiment new ingredients and new flavours every time you prepare it!
Obviously, the base is boiled rice. From this point on, let your fantasy (and your taste too!) run free and add veggies, cheese, ham, fish, eggs, wursts… The list is practically unlimited!
I prepared the classic rice salad, which requires pickled greens. In Italy, especially in summer, we find a wide range of pickled veggies in jars, either in oil, brine or vinegar, already chopped for your convenience. Here, unfortunately I’d say, they’re not available. So I “created” my own mixture. In TKMaxx (surprise surprise!) I bought a jar of pickle skewers which comprised pearl onions, pepper slices, green chilli chunks and cornichons. Nice, but a bit poor in ingredients. So I added a can of diced vegetables I got at work. But let’s crack on with the cooking!
- 500g parboiled rice
- 1 jar of pickled vegetables
- 1 can diced vegetables
- 200g cherry tomatoes
- 2 x 80g cans of tuna in oil
- 200g semi-hard cheese (cheddar, fontina, spun cheese)
- 2 tbsp mayonnaise
- Salt and pepper to taste
First thing, boil the rice according to the time on the pack. When it’s cooked, drain it and rinse it under cold running water. In the meantime, prepare the seasoning mix. Chop the pickled vegetables if needed, drain the diced ones, chop the cherry tomatoes and the cheddar and mix them in a bowl. Add the tuna and stir well. After the rice has cooled down and it’s properly drained from the excess water, put it back in the saucepan (or a big salad bowl) and add the mix. Spoon in some mayonnaise, season with salt and pepper and stir until everything is well mixed.
Et voilà, your rice salad is ready to be enjoyed! You can also prepare it in advance and store it in the fridge. The longer it sits the better it tastes! Remember to give it a good stir before serving since the rice tends to stick together.
Just a quick note, if you add hard boiled eggs there’s no need to use mayo. The texture of the yolk naturally helps give the salad a nice creaminess!