“Sicilian” Rice Salad Recipe

“Sicilian” Rice Salad Recipe

How To Make “Sicilian” Rice Salad

Crunchy pine nuts, salty capers, and rich sun-dried tomatoes makes up this light but flavorful rice salad! An Italian-inspired dish made in under an hour.

Preparation: 10 minutes
Cooking: 27 minutes
Total: 37 minutes



  • cupsrice
  • ¼cuppine nuts
  • cupoil packed sun dried tomatoes,drained , chopped
  • 2tbspcapers,drained
  • cupred onion,(about ½ small onion), chopped
  • 1cantuna
  • 1anchovy fillets
  • ¼cupolive oil
  • 1tbsplemon juice
  • 2tbspred wine vinegar,or white wine
  • ¾tspsalt
  • ½tspfresh ground black pepper
  • ¼cupbasil,or mint leaves, thin sliced


  1. Bring a medium pot of salted water to a boil. Stir in the rice and boil for 10 to 12 minutes until just done.

  2. Drain. Rinse with cold water and drain thoroughly. Put the rice in a large glass or stainless-steel bowl.

  3. In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, for about 5 minutes, until golden brown. Or toast the pine nuts in a 350 degrees oven for 5 to 10 minutes.

  4. Stir the toasted pine nuts, the sun-dried tomatoes, capers, onion, tuna and anchovies into the rice.

  5. Toss the rice salad with the oil, lemon juice, vinegar, salt, pepper and basil.

  6. Serve and enjoy!


  • Calories: 506.31kcal
  • Fat: 21.56g
  • Saturated Fat: 2.70g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 12.45g
  • Polyunsaturated Fat: 4.76g
  • Carbohydrates: 63.27g
  • Fiber: 1.34g
  • Sugar: 0.99g
  • Protein: 15.11g
  • Cholesterol: 15.70mg
  • Sodium: 412.16mg
  • Calcium: 31.52mg
  • Potassium: 373.42mg
  • Iron: 2.31mg
  • Vitamin A: 17.44µg
  • Vitamin C: 12.35mg
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