Sicilian Rice Salad

  • Active Time 10m
  • Total Time 20m

Serves 4

All right, we confess, this recipe isn't really from Sicily — we just invented it ourselves. But there's no denying the southern Italian heritage of the ingredients, and, like much of the region's cooking, our "Sicilian" salad is bold in flavor.

ingredients

  • 1 1/2 cups rice
  • 1/4 cup pine nuts
  • 1/3 cup drained chopped oil-packed sun-dried tomatoes
  • 2 tablespoons drained capers
  • 1/3 cup chopped red onion
  • 1 6-ounce can tuna, drained
  • 1 2-ounce can anchovy fillets, drained and minced
  • 1/4 cup olive oil
  • 1 tablespoon lemon juice
  • 2 tablespoons red wine vinegar
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup thinly sliced fresh basil or mint

directions

Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, 10 to 12 minutes. Drain. Rinse with cold water and drain thoroughly. Put the rice in a large glass or stainless steel bowl.

Meanwhile, in a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast the pine nuts in a 350 degrees F oven for 5 to 10 minutes.

Stir the toasted pine nuts, the sun-dried tomatoes, capers, onion, tuna and anchovies into the rice. Toss the rice salad with the oil, lemon juice, vinegar, salt, pepper and basil.

Tip: VARIATIONS: <LI>If you'd like more anchovy flavor, use some of the oil from the anchovy tin in place of some of the olive oil.</LI>
 <LI>Add a handful of chopped pitted green or black olives.</LI> WINE RECOMMENDATION:
 The wine scene on the sun-baked island of Sicily is dominated by a few large players, one of which is the firm of Regaleali. Their inexpensive rosé is a delight and an appropriate choice for this salad.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 2899

nutrition information per serving

562 calories; 24g total fat; 20mg cholesterol; 1294mg sodium; 61g carbohydrates; 2g fiber; 24g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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