Packed with flavour, this vegetable studded rice salad is sure to please at any summer gathering. From GialloZafferano, Italy’s #1 food website.
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Hi everyone! I’m Sonia and it’s summertime and for GialloZafferano it’s time for recipes al fresco! Today we’ll be making a classic summer dish: Rice salad. Let’s see what we’ll need to make it.
• 4 boiled hot dogs at about 3 ½ oz in total
• 5 and ½ oz of gruyere or swiss
• 4 -5 scallion blades
• Salt and extra virgin olive oil
• ½ cup of pitted black olives
• ½ cup of dill gherkins
• 7 oz of drained tinned tuna • ½ cup of peas, fresh or frozen
• 5 and ½ oz of cherry tomatoes
• 1/3 of a yellow pepper (about 5 ½ oz)
• 1 cup of corn
• 1 and ½ cups of rice. Here I’m using basmati mixed with a wild rice but you can use any long grain rice you have
Let’s make our rice salad.
As you can see, you should cut up all of the ingredients either into little cubes or slices. Chop up the scallions and boil the rice together with the peas. Drain the rice, let it cool and now all that’s left is to mix everything together.
After mixing everything together in a salad bowl, adjust the flavour with salt and dress everything with a bit of good extra virgin olive oil. Now all you need to do is mix everything together and let the rice salad rest in the refrigerator for at least an hour so all of the flavours can come together.
Our colourful rice salad is ready. Perfect for a picnic or any outdoor meal. From Sonia and GialloZafferano, bye and see you next videorecipe.