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.
Ingredients
- 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
Directions
- Make the rice as usual but in extra water, then drain.
- Dress with liquids and spices while hot.
- Mix in remaining ingredients.
- Serve hot or cold.
