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A
Mediterranean-inspired rice salad with tuna, lentils, olives
and a selection of flavorsome vegetables and herbs.
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| 1
cup long-grain rice |
| 5
tablespoons extra
virgin olive oil |
| 2
tablespoons red wine vinegar |
| 1
clove garlic—minced (crushed) |
| 1
teaspoon salt |
| ½
teaspoon freshly ground black pepper |
| ½
teaspoon dried oregano |
| 14
oz (420g) canned light-meat tuna in olive oil—drained
and broken into chunks |
| 14
oz (420g) canned brown lentils—rinsed and drained |
| 16
kalamata olives—pitted
and quartered |
| 2
tomatoes—diced |
| ½
cup peas—cooked and cooled |
| ¼
red onion—finely diced |
| 3
tablespoons finely chopped fresh flat-leaf parsley |
COOK
the rice and let cool for 15 minutes. MIX together the
olive oil, vinegar, garlic, salt, pepper and oregano in a
small bowl. PLACE the cooked and cooled rice in a large bowl
and toss with the tuna, lentils, olives, tomatoes, peas, onion,
parsley and the dressing until well combined. SERVE at room
temperature or refrigerate, covered, until ready to eat. (The
flavors improve on standing).
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Cantonese
Rice Salad. Rice salad with peppers, scallion,
mushrooms, peas and roasted cashew nuts, subtly
flavored with soy sauce, sesame oil and lemon juice,
and accented with fresh ginger. |
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Insalata
di Riso (Italian Rice Salad). Packed with tasty
and healthful ingredients including tuna, tomatoes,
toasted pine nuts, mushrooms, peas, cubed mozzarella
cheese, artichoke hearts and peppers. |
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Roast
Vegetable & Chickpea Couscous. A
tasty Moroccan couscous dish packed with colorful
vegetables, chickpeas, raisins and almonds. This
versatile dish can be enjoyed as a hot meal or a
cold salad. |
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