Buffet Rice Salad Recipes

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ITALIAN STYLE RICE SALAD



Italian Style Rice Salad image

Healthy, tasty Italian styled Rice Salad. Vegetarian friendly as it is or you can add cooked pancetta, tuna or mozzarella in the last step to make it more of a main meal? Great served up as side dish or served up as a sharing BBQ salad.

Provided by Luke and Kay - Flawless Food

Categories     Dinner     Lunch     Salad     Sharing     Starter     Vegetarian

Time 20m

Number Of Ingredients 21

200 grams Long Grain Rice (1 cup) (uncooked) (makes 600 grams (3 cups) once cookedCan use basmati rice instead)
310 mls Cold water ( 1 ¼ cup)
5 tbsp Olive oil
½ lemon (juice)
1 tbsp Italian Seasoning/ Dried Herbs (mix of Oregano, Thyme, Basil, Parsley, Sage, Red Pepper flakes)
2 tsp garlic puree (or 4 cloves minced)
8 Sundried Tomatoes (Chopped)
1 Orange Pepper (Diced)
½ Cucumber (Diced)
1 Red Onion (Diced)
100 gram Cherry or Plum Tomatoes (¾ cup) (quartered)
100 g Sweetcorn (¾ cup) (we used tinned)
60 g Green or/and Black Olives (½ cup)
4 tbsp Pine Nuts
3 tbsp Fresh Basil (chopped)
2 tbsp Fresh Parsley (chopped)
130 gram Cooked Diced Pancetta (fry in the Oil from sundried tomato jar )
or
1 tin Tuna (drained)
or
200 g Mozzarella (Balls or chopped )

Steps:

  • Cook rice before to give time for it to cool off. Follow instructions in notes below to make sure you cook the rice correctly. If adding Pancetta, cook that off in the sundried tomato oil and allow time to cool.
  • Make the dressing by mixing all the Italian Dressing ingredients together.
  • Put cooked rice in a mixing bowl and add all the chopped Italian Salad ingredients. Pour the dressing over and mix all in together.
  • Serve up in a large bowl or large plate with more fresh herbs.

Nutrition Facts : Calories 361 kcal, Carbohydrate 43 g, Protein 6 g, Fat 20 g, SaturatedFat 2 g, Sodium 247 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

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