Another month is about to bite the dust, we’re closer to summer, spending more time outdoors, enjoying meals in our backyards, patios and even taking the odd picnic.
Today’s dish is a wonderful option if you’re looking for something to bring to a party, potluck or picnic. You can use leftover rice or cook up a batch just for the recipe. Either way, this recipe is worthy of making.
When I first saw this dish in the pages of Gastronomos, the colours immediatetly drew me into it. The ingredients required here are usually found in my fridge and flavour combo certainly caught my interest.
The recipe calls for 1 cup of rice but I urge you to resist the temptation to cook more. When all of the ingredients are tossed in the bowl, this recipe increases in size and I would say it’s more than enough for a family of 4-6 or more than suffice as an offering at a get-together.
The flavours I remember here are the nuttyness of the rice, the sweetness from the carrots and peas, the rich flavour of the pepper, the briny presence of Kalamata olives and the refreshing finish of citrus, parsley and fresh dill.
This dish works well as a side for a BBQ, pair it with some spicy ribs or chicken (like I did) and you’ll surely be armed with a new dish to bring out during the warm summer months.
Rice Salad (Î¡Î¹Î¶Î¿ÏƒÎ±Î»Î¬Ï„Î±)
1 cup of rice (boiled or try my baked rice method)
1 carrot, peeled and passed through a box grater
1/2 cup green bell pepper, fine dice
1/2 cup red pepper, fine dice
1 cup of frozen (thawed) or fresh peas
1/2 cup of Kalamata olives, pitted and sliced
1/2 cup chopped fresh parsley
1/2 cup chopped fresh dill
3-4 scallions, chopped
1/2 extra-virgin olive oil
juice and zest of 1 lemon
salt and pepper to taste
- After you have baked off your rice, allow to cool a bit but your intent is to toss all the other ingredients while the rice is still warm (rice will absorb more flavours).
- Mix all the ingredients in a large bowl (except the herbs) and toss to coat. Adjust seasoning with salt and pepper.
- Add and toss the parsley and dill just before serving so they retain their colours and you get the maximun flavour of the fresh herbs.
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