Summer Rice Salad is actually a cold tapa, often served as individual portions. But I never serve this salad like that. For me it is simply a nice summer salad.
The real reason I found this salad is because I was looking for recipes to use short grain rice when I first added it to my pantry. I bought the rice to make paella and risotto but you know how that goes, I don’t exactly make paella and risotto every week. So when I acquire a new ingredient I try to find a few recipes to use it in and keep the ingredients in my kitchen moving. This is one of those recipes.
Homemade Mayo vs Store Bought
Whenever I serve anything with homemade mayonnaise (recipe in my post for banderillas) everyone seems to go crazy for it. I would be completely happy making this recipe with store bought mayo (even the dreaded Miracle Whip) but on this occasion I had homemade mayo in the fridge so that is what I used. And here is my recipe for gluten free Worcestershire sauce if you need one.
Pimento vs Roasted Red Peppers
This recipe is adapted from Penelope Casas original tapas cookbook titled Tapas The Little Dishes of Spain. In her book she calls for pimento and not roasted red peppers. A pimento is a large, red, heart-shaped chile pepper that is said to be sweeter than a red pepper. You may have only seen it stuffed inside an olive.
In my experience the pimento sold in tiny jars often turns to mush just getting it out of the jar. For this reason I recommend buying whole, roasted red peppers sold in a jar. You can certainly roast and peel a red bell pepper for this recipe or buy them in the jar.
Everyday to Gourmet – Summer Rice Salad
In my house this is one of the many seasonal salads I make, often only once a summer. I have a long list of salads and before I know it the next season is here and I’m on to another collection of delicious salads. Usually I make this Summer Rice Salad as part of an everyday dinner or a picnic, then enjoy the leftovers in my lunch.
To give the salad a bit of a gourmet presentation I packed it into a bowl and turned it out onto a plate. Decorated with red pepper strips and parsley, two of the salad ingredients, it looks worthy of taking to a party.
Let me know in the comments below what you thought of this rice salad.
|2 Tbsp olive oil|
|1 cup short-grain rice|
|1½ cups GF chicken broth|
|¼ tsp thyme|
|3-oz can white flaked tuna (170g)|
|2 Tbsp chopped parsley|
|2 Tbsp minced roasted red peppers|
|1 cup homemade mayonnaise (or store bought)|
|6 Tbsp ketchup|
|1 tsp pickle or caper juice|
|½ tsp GF Worcestershire sauce|
|freshly ground pepper|
|GARNISH – chopped fresh parsley|
- In a medium saucepan heat the oil over medium heat.
- Add the rice and stir to coat with oil, about 1 minute.
- Add chicken stock and thyme.
- Bring to a boil, reduce heat to low, put the lid on and cook for 20 minutes. Remove from heat.
- Transfer rice to a bowl and let cool completely.
- Mix in tuna, parsley and roasted red pepper.
- In a small bowl combine mayo, ketchup, pickle juice, Worcestershire sauce and pepper.
- Fold the dressing into the rice mixture until combined. Serve in a bowl or packed into a bowl and turned out onto a platter. Garnish with roasted red pepper strips and chopped fresh parsley.