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Introduction
Rice salad is a summer dish loved for its versatility, freshness and simplicity. Ideal for a picnic, an office lunch or a light dinner, this recipe is perfect for those looking for a cheap dish, quick to prepare and easily customizable. With a few ingredients and a little imagination, you can create a tasty and complete meal.
Ingredients
300g salad rice (parboiled or long grain)
150g tuna in oil (drained)
100g cooked ham (diced)
100g peas (cooked, fresh or canned)
2 hard boiled eggs
50g black or green olives (pitted and sliced)
150g diced cheese (Emmental or Edam)
1 bell pepper (red or yellow, diced)
50g pickled gherkins (sliced, optional)
Extra virgin olive oil, salt and pepper to taste
Instructions
Cook the rice: Bring a pot of salted water to the boil, add the rice and cook according to the instructions on the package. Once cooked, drain and run under cold water to stop the cooking. Leave to cool completely.
Prepare the ingredients: Meanwhile, dice the ham, cheese, and bell pepper. Slice the olives and gherkins, if using. Peel and slice the hard-boiled eggs.
Mix the ingredients: In a large bowl, combine the cooled rice, drained tuna, peas, ham, cheese, bell pepper, olives, and gherkins. Stir gently to combine.
Dress: Add a drizzle of extra virgin olive oil, a pinch of salt, and a pinch of pepper. Stir again to distribute the dressing evenly.
Garnish and serve: Garnish with the hard-boiled egg wedges and, if desired, a sprinkling of chopped parsley. Serve immediately or refrigerate.
Serving and storage tips
Serving: The rice salad tastes even better if left to rest in the refrigerator for at least an hour, so that the flavors can meld.
Storing: Store the rice salad in an airtight container in the refrigerator for up to 2-3 days. Before serving, mix well and add a drizzle of oil if necessary.
Variations
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