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.
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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
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.