Summer rice salad

July 19, 2009 at 6:45 am (C (1 star, edible), Italian, Jack Bishop, Salads, Starches, Summer recipes)


I was looking for something to do with some yellow and red bell peppers, and I found a recipe in Jack Bishop’s Complete Italian Vegetarian Cookbook for a summer salad made with arborio rice.  I normally just use arborio rice for risotto, so I was excited about trying something new with it.  The rice is boiled in salted water like pasta, until al dente (about 16 minutes), and then mixed with a vinaigrette and allowed to cool before the vegetables and herbs are mixed in.

Bishop says to peel and seeds the tomatoes and cucumber, but I just seeded the tomatoes, and peeled neither.  If I made this again, I wouldn’t even bother to seed the tomatoes. I think the pulpy parts would add more tomato flavor.  My cucumbers were the little tiny ones that have small seeds–maybe if you have big, waxy American cucumbers it would be worth seeding and peeling them.   I didn’t have fresh parsley, but I doubled the basil to two tablespoons.  I also forgot to add the one garlic clove that Bishop calls for. The salad tasted okay, but was a bit boring, and the ratio of rice to vegetables seemed too high.  I added one red bell pepper, another kirby cucumber, and two more small tomatoes to the salad.  The extra veggies helped, but it was still a little boring.  Derek thought it needed pesto, and I agree that it definitely needed more than 2 Tbs. of herbs.  After my tweaks the salad was pleasant eaten with scrambled eggs and garlicky chard for lunch, but I wouldn’t make it again without making some additional changes.

Here are the ingredients, with my suggested changes:

  • 1.5 cups Arborio rice
  • salt
  • 1 Tbs. white wine vinegar
  • 1 medium garlic clove, minced
  • fresh ground black pepper
  • 3 Tbs. olive oil
  • 4 small, ripe tomatoes (about 1 pound)
  • 1 medium yellow bell pepper, diced
  • 1 medium red bell pepper, diced
  • 3 small kirby cucumbers, diced
  • 10 kalamata olives, pitted and chopped
  • 2 Tbs. minced parsley
  • 2 Tbs. minced basil leaves

Rating: B-

1 Comment

  1. Superfoods said,

    Kalamata olives with rice…hadn’t thought of that before, that sounds really good. I love the herbed black olives, those are my fav type of olives.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: