Sunday, 24 January 2021

So true!


Italian style rice salad (no mayo)



I ummed and ahhed about whether to post this dish.  It turned out not to be to my taste and I found the colour the rice turned off-putting.  But it is an alternative to using mayonnaise in rice salad so was worth a try.  Next time I'd use a simple vinaigrette rather than a raspberry one and I'd halve the quantity of rice.



Long grain rice (I used almost a cup – reduce by half)

Chicken Stock

Vinaigrette (raspberry, dumb)

Salt & pepper

Chopped veges – tomatoes, spring onion, red onion, radish and chilli



Cook your rice in the same amount of chicken stock.  Bring the rice to the boil, reduce and simmer for 15 minutes or until the stock  has absorbed into the rice.


Chill the cooked rice quickly by spreading it onto a sheet pan and putting it into the fridge.


When it is cold add your vinaigrette and season with salt and pepper.  Add your chopped veges and stir.