Rice Salad Nicoise

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Rice Salad Nicoise Ingredients

2 c Water	6 1/2 oz Chunk light tuna -- drained
1 ts Olive oil	And flaked
1 ts Salt	2 Hard-boiled eggs -- sliced
1 c Long-grain rice	Butter or Boston lettuce
6 oz Marinated artichoke hearts	Leaves
2 oz Flat anchovy filets --	Tomato wedges -- for
Drained	Garnish
1 Green pepper -- seeded and	Garlic Vinaigrette-----
Chopped	2 tb Red wine vinegar
1 Stalk celery -- finely	1 1/2 ts Lemon juice
Chopped	2 ts Dijon mustard
4 Green onions -- thinly	1 Clove garlic -- minced
Sliced	1/4 ts Salt
1/4 c Slivered ripe olives	1 ds Coarsely ground pepper
1/2 c Cucumber -- peeled and	2 tb Olive oil
Chopped	1/3 c Vegetable oil
1 sm Tomato -- seeded and	1 tb Chopped parsley
Chopped

Instructions for Rice Salad Nicoise

1. In a medium saucepan, combine the water, oil, and salt; bring to a boil. Gradually add rice. Cover, reduce heat, and simmer until rice is just tender (20 to 25 minutes). Lightly mix in artichoke hearts (with their marinade). Transfer to a large bowl, cover, and refrigerate until cool. 2. Reserve about 5 anchovy fillets for garnish. Chop remaining anchovies and add to rice with pepper, celery, onions, olives, cucumber, tomato, tuna, and eggs. Add Garlic Vinaigrette and mix lightly. Cover and refrigerate at least 2 hours to blend flavors. 3. Serve in a bowl lined with lettuce. Garnish with tomato wedges and reserved anchovies. Garlic Vinaigrette: In a medium bowl, mix vinegar, lemon juice, mustard, garlic, salt, and pepper. Using a whisk or fork, gradually blend in oils, mixing until well blended and slightly thickened. Stir in parsley. Makes 1/2 cup. Recipe By : The California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Main Ingredient: RiceCuisine: Uncategorized

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