Fresh and delicious rice salad. As the first warm days arrive, I immediately feel like preparing a fresh and exquisite Rice Salad. A classic that cannot be missed on summer tables, you prepare it in advance and enjoy it cold. Perfect to take to work, the beach, a picnic, or anywhere else you want. For the rice I prefer to use parboiled rice which holds up well during cooking, keeping the grains well separated, perfect for preparing Rice Salads, but if you prefer, you can choose venere rice, basmati, or carnaroli. For the rice dressing, I chose simple ingredients like cherry tomatoes, corn, tuna, and black olives, resulting in a light, fresh, and exquisite dish. And if you want to go overboard with your Rice Salad, you can add a few tablespoons of mayonnaise or yogurt sauce along with some good extra virgin olive oil. Let’s head to the kitchen and prepare a delicious Rice Salad together
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 388.92 (Kcal)
- Carbohydrates 65.12 (g) of which sugars 4.14 (g)
- Proteins 13.61 (g)
- Fat 7.90 (g) of which saturated 1.25 (g)of which unsaturated 2.13 (g)
- Fibers 1.13 (g)
- Sodium 291.66 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Cold Rice with Zucchini and Cherry Tomatoes
- 10 oz parboiled rice
- 2 cups cherry tomatoes
- 3 oz black olives (pitted)
- 1/2 cup sweet corn, canned, drained
- 4 oz tuna in oil
- 2 cups zucchini
- 2 tbsp extra virgin olive oil
- to taste salt
- 1 sprig mint
How to Prepare Simple Rice Salad
Cook the parboiled rice in plenty of salted water for about 15-16 minutes or the time indicated on the package. Drain the rice al dente, run it under cold water and drain it well. Transfer it to a large bowl and dress it with 3 tablespoons of extra virgin olive oil. Mix well and let it cool.
While the rice is cooking, prepare the zucchini. Wash the zucchini, trim the ends, and cut them into small cubes. Pour a tablespoon of extra virgin olive oil into a small pan, add the zucchini, and a pinch of salt. Cook the zucchini over medium heat for 7-8 minutes, stirring often with a wooden spoon. Let them cool.
Wash the cherry tomatoes and cut them into small pieces, removing the seeds. Slice the pitted black olives. Drain the corn and tuna in oil. Dress the rice with the cherry tomatoes, zucchini, olives, corn, and tuna. Add a few leaves of fresh mint and a drizzle of extra virgin olive oil and mix well. Cover the bowl with plastic wrap and let it chill in the fridge for about an hour.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
If any Rice is left over, store it in a container in the fridge for 2 days. Before serving, add a drizzle of extra virgin olive oil and mix
If you prefer, you can replace the mint with a sprig of fresh basil
For a tastier and more flavorful dish, you can add 2 hard-boiled eggs cut into small pieces
Don’t miss the recipe for Cold Pasta with Tuna and Cherry Tomatoes
