The Rice Salad

Submitted by: Debbie Munson
inspired by Lidia Bastianich

Difficulty: Easy - for beginners

Preparation time:

Dietary guidance: v 

Ingredients

Ingredient amounts are approximate. The key flavors are the mozzerella, olives, and the lemon-dill sauce.

1.5 cups basmati or brown rice, or 1 c barley - uncooked volume
half a jar of oil cured black olives, pitted and diced
1 large or 2 med balls of fresh mozzerella in ~1cm cubes
~1 cup of peas, thawed frozen, or cooked and cooled.
~1/3 cup toasted walnet pieces, cooled
optional - 1 cup grape tomatoes, cut in half
1 lemon
1 heaping tablespoon of dried dill
OR at least 1 tsp of dill and 1 tsp mixed fresh herbs (not sage)
~1/4 cup good olive oil

Method

Cook and cool the rice or barley.
Fold in all the ingredients up to the lemon. Don't keep adding and mixing or everything will get slimy.
In a small bowl, mix the herbs and olive oil, then whisk in the juice from the lemon.
Pour over the rice mixture and fold in until everything is evenly mixed.

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