Rice Salad Recipe
MauriceShare
A moreish rice salad packed with nourishing fresh veggies and protein. Great for a hot summer’s day when you don’t want to turn on the oven!
Rice Salad Recipe
Rated 5.0 stars by 1 users
Author:
Maurice
Servings
4-5
Prep Time
40 minutes
Cook Time
20 minutes
What makes rice salad so moreish?! No, seriously, that’s not a rhetorical question. For such an easy to make dish, it tastes so darn good, and I don’t know why! Every time I make it for the family, we all eat so much. That’s why my veg to rice ratio is so heavy on the veg! Plus, with the tuna and eggs, you know everyone is getting a well-balanced meal. All without breaking a sweat over a hot stove – perfect for a hot summer’s day!
Ingredients
Dressing
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1 Beige Veg Block, defrosted (OPTIONAL)
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3 tablespoons of Extra Virgin Olive Oil
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3 tablespoons of red wine vinegar
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1 heaped teaspoon of Dijon mustard
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3 tablespoons of mayonnaise
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1 clove of garlic, halved and scored
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Salt and pepper for seasoning
Salad
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1 cup of white long grain rice (cooked and cooled)
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2 Lebanese cucumbers, diced small
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2 tomatoes, diced small
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1 red capsicum, diced small
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1 small red onion, diced small
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½ cup of kalamata olives, pitted
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1 425g can of tuna chunks in oil, strained
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4 hard-boiled eggs, coarsely chopped in large chunks
Directions
Salad prep
Cook the white rice. Place in a bowl and leave to cool in the fridge (easiest to prepare this the day before, but if you’re as organised as me, just put the cooked rice in the freezer for about 30 minutes to cool it down).
Boil the eggs and cool them in the fridge. Like the rice, it’s best to do this the day before. But if you don’t simply remove the shell the cooked eggs and place in a bowl of cold water and ice cubes for about 15 minutes).
Cut all the vegetables (cucumber, tomato, capsicum, red onion) into small chunks and place directly into the salad bowl.
Add to the chopped vegetables: tuna, olives, eggs and rice. Mix together.
Store the salad (undressed) in the fridge for up to three days.
Dressing
In a small jar or bowl*, add your dressing ingredients. Shake the jar well, or whisk in the bowl. Let to sit for at least 30 minutes so the garlic can infuse. If too thick, add more red wine vinegar. If too thin, add more olive oil or mayonnaise. Season to taste.
To serve
Toss the dressing through the salad and let site for 5-10 minutes before serving (the dressing will oat the ingredients better after sitting).
Recipe Note
*I like to use an old mustard jar for dressings. Not only do you get the residual smell of mustard from the jar anyway, it’s a great size for storing left over dressing in the fridge.