Italian rice salad
Tilda Kitchen Recipe created by Tilda Kitchen

Italian Rice Salad

35 mins
  • World flavours
  • Prep: 15 mins
  • Cook: 20 mins

Imagine yourself on a veranda in Tuscany, eating al fresco, surrounded by good food and good friends. This tasty Italian-inspired rice salad is perfect to be shared.

Tildalicious Tip: You can add a variety of ingredients to this salad.  For a seafood alternative, add tuna, anchovies and lightly boiled eggs.

Ingredients

Dressing

  • 6 tbsp olive oil
  • Juice of 2 lemons
  • 1 garlic clove, minced

Salad

  • 250g Tilda Blends Basmati and Wild Rice
  • 280g artichoke hearts
  • 100g pitted green olives
  • 1 x 400g cannellini beans
  • 250g cherry tomatoes
  • 2 tbsp capers
  • 1 chilli, finely chopped
  • 25g flat leaf parsley, roughly chopped
  • 25g basil, roughly chopped
  • 25g basil, roughly chopped

Cook

  1. Place the dressing ingredients in a small jam jar or bowl and mix well. Set aside.
  2. Cook the rice according to packet instructions. Once cooked drain in a sieve and cool the rice quickly by spreading it out on a tray.
  3. Cook the rice according to packet instructions. Once cooked drain in a sieve and cool the rice quickly by spreading it out on a tray.
  4. Stir the rice into the salad and pour over the dressing and season with salt and black pepper. Serve immediately.

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