Thursday, November 21, 2013


The other evening I decided I just had to have a warm rice salad to go with my butcher's excellent spiedini [kebabs]. The shops being closed, I had to use what was in the store cupboard and [newly working] freezer, so here's what I did:

Cook 500 gr long-grain rice - in Italy we can get special salad rice - in salted water for the time indicated on the pack. If this time is no longer than 10 minutes, chuck 200 gr frozen peas right in there with the rice. If the time indicated is longer - and please note it's the time from when the water comes to the boil - throw the peas in for the last ten mins.

While the rice and peas are cooking, chop a large red onion and a couple of peppers from a jar of grilled peppers in oil. Halve some datterini or cherry tomatoes and tear up a handful of basil leaves.

When the rice and peas are done, strain them and transfer to a serving dish. Mix in the other vegetables and basil and season well. Stir in 1 tablesp olive oil and serve.

Serves 4 generously. 

Buon appetito.


Lee said...

I love rice and cook it often for myself. I used brown rice and often I'll throw some quinoa into it as well.

I might just have to cook some this week as a meal now that you've brought the subject up! ;)

Today I'm having a bone-in rib steak with mushrooms, chat potatoes and a side salad.

Welshcakes Limoncello said...

Hi, Lee. Yes, me too. Your steak sounds wonderful!


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