Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Rice Salad Nicoise
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- #92230
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
2 cups water
1 teaspoon olive oil
1 teaspoon salt
1 cup long-grain rice
6 ounces marinated artichoke hearts
2 ounces flat anchovy fillets, drained
1 green bell pepper, seeded and chopped
1 stalk celery, finely chopped
4 green onions, thinly sliced
1/4 cup slivered ripe olives
1/2 cup cucumber, peeled and chopped
1 small tomato, seeded and chopped
1 can (6.5 ounce size) chunk light tuna, drained and flaked
2 hard-boiled eggs, sliced
butter or Boston lettuce leaves
tomato wedges for garnish
Garlic Vinaigrette
2 tablespoons red wine vinegar
1 1/2 teaspoon lemon juice
2 teaspoons Dijon mustard
1 clove garlic, minced
1/4 teaspoon salt
1 dash coarsely ground black pepper
2 tablespoons olive oil
1/3 cup vegetable oil
1 tablespoon chopped parsley
directions
In a medium saucepan, combine the water, oil, and salt; bring to a boil. Gradually add rice. Cover, reduce heat, and simmer until rice is just tender (20 to 25 minutes).
Lightly mix in artichoke hearts (with their marinade). Transfer to a large bowl, cover, and refrigerate until cool.
Reserve about 5 anchovy fillets for garnish. Chop remaining anchovies and add to rice with pepper, celery, onions, olives, cucumber, tomato, tuna, and eggs. Add Garlic Vinaigrette and mix lightly. Cover and refrigerate at least 2 hours to blend flavors.
Serve in a bowl lined with lettuce. Garnish with tomato wedges and reserved anchovies.
For Garlic Vinaigrette: In a medium bowl, mix vinegar, lemon juice, mustard, garlic, salt, and pepper.
Using a whisk or fork, gradually blend in oils, mixing until well blended and slightly thickened. Stir in parsley.
added by
melanie
nutrition data
Nutritional data has not been calculated yet.
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