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.