Italian Summer Rice Salad
Combining the light chewiness of long-grain rice with the richness of roasted red or yellow peppers, the freshness of cherry or grape tomatoes, and the savory notes of chopped anchovies and black olives, this salad is a delight of tastes and textures.
Servings: 14 servings
Calories: 154
Ingredients
- 1-½ cups long grain rice, cooked according to package directions (I used my rice cooker.)
- 2 roasted red or yellow peppers, chopped (about 1 cup) (I used well drained peppers from a jar.)
- 1 cup cherry or grape tomatoes, cut into halves or quarters if large
- 2 ounces canned anchovies, well drained and chopped
- ½ cup flavorful black olives, pitted and chopped (I used Kalamata olives)
- ¼ cup chopped fresh basil
- ¼ teaspoon granulated garlic
- ¼ cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- Salt to taste
Instructions
- In a large serving bowl, combine the peppers, tomatoes, anchovies, olives, basil, garlic, olive oil and lemon juice. Toss well.
- Add the rice and stir to combine. Taste and add salt and pepper to suit your tastes.
- Serve warm or at room temperature. Once refrigerated be sure to remove it from the fridge and warm it slightly or let it sit out until at room temperature for best flavor.
Recipe Notes
- Be sure to mix your salad while the rice is still warm, not cold as some recipes direct. Warm rice will better soak up the flavors of the dressing and olive oil.
- Long-grain rice is used to help the grains remain separate - not sticky and clumpy.
- 1-½ cups uncooked rice should make about 4 ½ cups cooked rice.
- The rice will harden in the fridge so it is best to serve this salad at room temperature.
- For a low carb, low calorie, low WW Points variation, substitute cooked cauliflower rice for the long grain rice.
Nutrition Facts
Italian Summer Rice Salad
Amount Per Serving (0.5 cup)
Calories 154
Calories from Fat 61
% Daily Value*
Fat 6.8g10%
Carbohydrates 19.2g6%
Fiber -3g-12%
Protein 3.1g6%
* Percent Daily Values are based on a 2000 calorie diet.