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A
hearty Italian rice salad packed with tasty and healthful
ingredients including tuna, tomatoes, toasted pine nuts, mushrooms,
peas, cubed mozzarella cheese, artichoke hearts and diced
green pepper. This salad can be served as a side dish or eaten
in larger quantities as a light meal.
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| 1
cup long-grain rice—cooked and left to cool (or use
leftover rice) |
| 2
artichoke hearts
(bottled or canned) |
| 2
tablespoons pine nuts—lightly toasted |
| 2
mushrooms—halved and thinly sliced |
| 6
oz (180g) canned light meat tuna in olive oil—drained
and broken into chunks |
| 1/3
cup peas—cooked and cooled |
| 1
large tomato—diced |
| ¼
cup cubed mozzarella
cheese |
| ¼
green pepper—diced |
| 2
tablespoons finely chopped fresh flat-leaf parsley |
| 4
tablespoons extra
virgin olive oil |
| 1½
tablespoons lemon juice |
| 1
clove garlic—finely chopped |
| 1
teaspoon salt |
| ½
teaspoon freshly ground black pepper |
MIX
together the rice, artichoke hearts, pine nuts, mushrooms, tuna,
peas, tomato, cheese, green pepper and parsley in a bowl. MIX
together the remaining ingredients in a small bowl until well
combined (or shake together in a screw-top jar). POUR the dressing
over the rice mixture and mix together gently to thoroughly
combine.
Variations:
You can vary this salad endlessly—add black or green
olives, sun-dried tomatoes, capers or use red peppers instead
of green or finely chopped basil instead of parsley.
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