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Rice Salad with Tomatoes, Capers and Olive Oil Tuna
Inspired by a rice salad from “Essential Pépin” by Jacques Pépin, this grain-based dish is replete with bold Provençal flavors such as capers and olives. It’s fresh and light, yet substantial and satisfying. To minimize its starchiness, we cook the rice like noodles, in excess salted boiling water, then drain the grains when tender and rinse them. If you’re fond of the flavor of tuna, when making the dressing, substitute 2 tablespoons oil from the cans for 2 tablespoons of the extra-virgin olive oil. The salad is delicious at room temperature or chilled.
4-6
Servings
Tip
Don’t make this salad with cold rice, and don’t rinse the rice until completely cooled. The grains need to be warm to absorb the dressing.
30 minutes
Ingredients
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1
small shallot, finely chopped
-
3
tablespoons lemon juice
Directions
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01In a large bowl, stir together the shallot and lemon juice; let stand for at least 10 minutes. Meanwhile, in a large saucepan over medium-high, bring 1 quart water to a boil. Stir in the rice and ½ teaspoon salt, then return to a boil. Reduce to medium and simmer, until the rice is tender, about 15 minutes.
I wonder if I could add blanched asparagus.