Sunday, July 26, 2009

Arborio Rice Salad

Like any good Jersey girl two of my favorite summer foods are tomatoes and cucumbers. I swear I have them at least once a week during the summer, usually in a couple of different ways.

Cucumbers sliced with salt, pepper and a little garlic or dill and you have yourself a pickle, well sort of; and tomatoes, sliced on toast with a little mayo makes the best sandwich. Of course there tomato and cucumber salad, both diced with some diced red onion, seasoned with salt and pepper and dressed with olive oil and red wine vinegar.

Of course being me, I decided to try something new today: Arborio Rice Salad. I’ve been staring at the jar of Arborio rice all week and while I love risotto, but it’s kind of warm for it right now. I’m going to be honest, I’ve never been a big fan of rice salad – I usually avoid them at all cost, but I think I may have just found one that I can live with.

I adapted this recipe from two recipes if found through Google.

My version:

1 cup Arborio rice
8 cups water
1 tbsp fine sea salt

Bring water to a boil and add the rice. Cook the rice for 12 to 15 minutes, stirring occasionally. Drain rice and allow to cool to room temperature.

1 english cucumber, diced
4 – 5 medium sized roma tomatoes, diced
½ medium red onion, diced
½ bushel cilantro, roughly chopped

Combine vegetables.

1 lemon, juiced
1 lime, juiced
½ cup olive oil

Combine to make dressing.

Coat the vegetables with ½ of the dressing and salt and pepper to taste. Add the rice, mix well so there’s a good distribution of the rice and vegetables, add the rest of the dressing and continue mixing. Add more salt and pepper if needed.

* You can add olives and/or cheese, if desired.

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