Today, I’m rather posting a tale about my family, than a recipe! Rice Salad: somebody makes it with pickles, somebody else with hard-boiled eggs, or maybe diced cheese, or even chicken… At my home, we make it just with tuna and vegetables. Since when I was a child, my mom has always made it that way, so that’s Rice Salad, to me! And every variations on the theme sound just odd, to me, like when they add cold meats into Potato Cake: weeeird 😛 These are the curious tricks of the palate, and of recipes accompanying us since our childhood, with burden of memories!
Have a nice Saturday, my friends, from me and my little puppy, who is toddling in my tummy 😀
Ingredients for 6 servings:
280 g of Flora rice
300 g of tomatoes (Marmande or similar)
200 g of sweet corn
250 g of canned tuna purchase Nexium
100 g isotretinoin online of lettuce
150 g of green olives
1 bunch of basil
Preparation Time: 20 min.
Cooking Time: 15 min.
Total Time: 35 min + 2 hours for refrigerating
Cook the rice in a large pot of boiling salted water, with the addition of a spoon of oil. Drain it still firm, and let cool down.
Meanwhile, wash and dice the tomatoes, and put them in a large bowl, together with basil, salt and oil.
After half an hour, add carrots, cut into julienne strips, with tuna and sweet corn.
Combine, then stir in lettuce and green olives. Now pour them into the rice bowl.
Stir gently with 2 wooden spoon, then cover with some plastic wrap, and put in the fridge for 2 hours.
Take back the Rice Salad from the fridge, and serve.
Nessuna ricetta simile a Rice Salad.All Recipes, recipe by Flavia Imperatore
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