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.
Serves:
Ingredients
- 1½cupsrice
- ¼cuppine nuts
- ⅓cupoil packed sun dried tomatoes,drained , chopped
- 2tbspcapers,drained
- ⅓cupred 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
Instructions
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Bring a medium pot of salted water to a boil. Stir in the rice and boil for 10 to 12 minutes until just done.
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Drain. Rinse with cold water and drain thoroughly. Put the rice in a large glass or stainless-steel bowl.
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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.
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Stir the toasted pine nuts, the sun-dried tomatoes, capers, onion, tuna and anchovies into the rice.
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Toss the rice salad with the oil, lemon juice, vinegar, salt, pepper and basil.
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Serve and enjoy!
Nutrition
- 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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