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Italian Rice Salad

Italian Rice Salad

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 version, add tuna, anchovies and lightly boiled eggs.

  • 0 - 30 Minutes
  • Easy
  • 2

Method

Ingredients

Ingredients

  • 1 each 250g sachet Tilda Pure Basmati
  • 250g (1-1/4 cups) artichoke hearts
  • 100g (1/2 cup) pitted green olives
  • 400g (2 cups) cannellini beans
  • 250g (1-1/4 cups) cherry tomatoes
  • 2 tbsp capers
  • 1 chilli, finely chopped
  • 25g (1-1/2 tbsp) Italian parsley, roughly chopped
  • 25g (1-1/2 tbsp) basil, roughly chopped

Method

  1. Place the dressing ingredients in a small jam jar or bowl and mix well. Set aside.

  2. Cook the rice according to package instructions. Once cooked, drain in a sieve and cool the rice quickly by spreading it out on a tray.

  3. Stir the rice into the salad and pour over the dressing and season with salt and black pepper. Serve immediately.