m. c. de marco: The New Kitchen Cookbook

Rice Salad

This is one of my favorite recipes, but I don’t make it very often because of the variety of cans of stuff required. I adapted it from one of my favorite cookbooks, The Book of Jewish Food by Claudia Roden, mainly by upping my favorite ingredients and making others optional.


  • 1 lb. long-grain rice
  • 6 T. olive oil
  • 4 T. white wine vinegar
  • 16 black olives
  • 3 T. capers
  • a small or medium jar of quartered marinated artichoke hearts
  • 1 or 2 2 oz. cans of anchovies, chopped
  • 1 or 2 small cans of tuna, preferably preserved in oil, flaked (optional)
  • 16 cherry or grape tomatoes, halved if large
  • salt and pepper to taste


  1. Make the rice as usual but in extra water, then drain.
  2. Dress with liquids and spices while hot.
  3. Mix in remaining ingredients.
  4. Serve hot or cold.