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    Home » Recipes » Gluten Free Appetizers

    Summer Rice Salad

    Published: Jul 7, 2017 · Modified: Dec 31, 2023 by Cinde LittleThis post may contain affiliate links1 Comment

    Jump to Recipe Print Recipe

    Summer Rice Salad is a cold tapa that can be served as an individual portion. For me it's simply a nice summer salad and if you like canned tuna you'll love it!

    A moulded Rice Salad garnished with strips of roasted red pepper and sprinkled with parsley.

    I always try to find a few recipes to use any single ingredient in my pantry and keep the food moving. This is another recipe that uses short grain rice.

    Ingredients

    • short-grain rice
    • olive oil
    • gluten free chicken broth
    • thyme
    • canned white flaked tuna 
    • parsley
    • red peppers

    Dressing

    • mayonnaise
    • ketchup
    • 1 tsp pickle or caper juice
    • ½ tsp GF Worcestershire sauce
    • freshly ground pepper
    • fresh parsley

    See recipe card for exact amounts.

    Homemade Mayo vs Store Bought

    Whenever I serve anything with homemade mayonnaise everyone seems to go crazy for it like it's the most amazing treat in the world. I like it but I'm just as happy making my Summer Rice Salad with store bought mayo or even the food-like substance called Miracle Whip. On the day we took this photo I happened to have homemade mayo in my fridge so that's what I used.

    PIN for later...

    this gluten free recipe

    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 probably know pimentos as the pepper stuffed inside olives, the ones served in martinis.

    In my experience pimentos sold in tiny jars turns to mush just getting them out of the jar. For this reason I recommend buying whole, roasted red peppers sold in a jar or roast your own.

    Everyday to Gourmet

    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 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 perfect for a buffet table.

    Let me know in the comments below if you made this rice salad.


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    A moulded Rice Salad garnished with strips of roasted red pepper and sprinkled with parsley.

    Summer Rice Salad

    This is a cold tapa, often served as an individual portion. I prefer to serve it as a molded salad for any picnic or buffet table.
    5 from 1 vote
    Print Pin Rate
    Course: Appetizer, Salad
    Cuisine: Spanish
    Keyword: Summer Rice Salad
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 4 people
    Calories: 693kcal
    Author: Cinde Little

    Ingredients

    • 1 cup short-grain rice
    • 2 tablespoon olive oil
    • 1½ cups gluten free chicken broth
    • ¼ teaspoon thyme
    • 1 can can white flaked tuna (3 oz/170 g)
    • 2 tablespoon chopped parsley
    • 2 tablespoon minced roasted red peppers

    DRESSING

    • 1 cup homemade mayonnaise (or store bought)
    • 6 tablespoon ketchup
    • 1 teaspoon pickle or caper juice
    • ½ teaspoon GF Worcestershire sauce
    • freshly ground pepper

    GARNISH

    • chopped fresh parsley
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    Instructions

    • 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.

    DRESSING

    • In a small bowl combine mayo, ketchup, pickle juice, Worcestershire sauce and pepper.

    FINISHING

    • 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.

    Nutrition

    Serving: 400g | Calories: 693kcal | Carbohydrates: 46g | Protein: 13g | Fat: 51g | Saturated Fat: 8g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 1011mg | Potassium: 327mg | Fiber: 2g | Sugar: 6g | Vitamin A: 498IU | Vitamin C: 10mg | Calcium: 40mg | Iron: 2mg
    Tried this recipe?Mention @everyday.gf.gourmet!

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      5 from 1 vote

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      Recipe Rating




    1. Steshni Corea

      June 16, 2025 at 4:33 pm

      5 stars
      tried this with jackfruit for a vegetarian version and it was amazing!!!

      Reply

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