Old Favorites For Cooking: Venitian Rice Salad
Our Tomato & Parsley Vinaigrette blend is used for a wide array of recipes, not just salad dressing. One of our favorites is our Venetian inspired Rice Salad which we first enjoyed during a picnic on the Venice Lido. Our hostess assured us it was a typical dish of her family, long-time residents of the Cannaregio neighborhood. We enjoyed it so much we took the recipe home as a souvenir.
Empty the contents of this bag into a large bowl and mix evenly.
Pour rice into a saute pan with
1 TBSP OLIVE OIL Cook until rice begins to pop.
ADD 4 CUPS WATER Bring to a boil and simmer, covered, for about 25 minutes.
Allow rice to cool.
Toss in ¼ Cup Fresh Lemon Juice
¼ Cup Capers, Drained,
¼ Cup Extra Virgin Olive Oil
¼ Cup Black Olives
1½ Cup Mozarrella Cheese, Cubed
1/3 Cup Roast Peppers (optional)
It is wonderful on its own or served with ham or shellfish.
Ingredients: Medium grain white rice, Tomato & Parsley Vinaigrette (parsley, dried tomatoes, tarragon, onion, garlic, kosher salt, coarse ground black pepper, crushed red pepper, celery seed, dill seed, rosemary, oregano, & caraway).
Photo Credit: Justin Hansen
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