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A recipe I’ve been meaning to post for a few weeks, this Mediterranean Rice Salad was my contribution to our family’s Christmas dinner. It’s a summery and fresh salad with Christmas colours to boot, and I thought it would fit in nicely with these photos from a recent trip to Balmoral Beach in Sydney’s Harbour.

Mediterranean Rice Salad

1 and 1/4 cups arborio rice

1 red capsicum, diced

1 red onion, diced

3 celery stalks, finely chopped

1/2 cup kalamata olives, finely chopped

1 cup fresh flat leaf parsley, finely chopped

1/3 cup extra virgin olive oil

2 tablespoons white wine vinegar

Juice from 1-2 lemons

To cook the rice, bring a medium sized saucepan of water to the boil, then add the rice and cook for about 10 mins or until the rice has softened but retains a little firmness. You don’t want it to be too soft as it will be too mushy for the salad. Drain the rice into a sifter and rinse with cold water, then set aside to cool.

When the rice has cooled, simply place in a large bowl with all of the salad ingredients and mix well to combine.

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