Ingredients

  • 2 tablespoons olive oil
  • 3 tablespoons onion minced
  • 185 grams rice, basmati
  • 225 milliliters chicken stock
  • 225 milliliters boiling water
  • salt
  • 1 sprig parsley
  • ¼ teaspoon thyme
  • 1 dash tarragon
  • 2 tablespoons spring onions minced, green only
  • 3 tablespoons dill pickles minced
  • 2 tablespoons tuna, canned in water
  • 2 tablespoons bell pepper, green minced
  • 2 tablespoons carrot minced
  • 1 tablespoon cucumber, English minced
  • 2 tablespoons lettuce, romaine stem only
  • 2 tablespoons pimiento minced
  • Dressing
  • 3 tablespoons olive oil, virgin
  • 1 tablespoon red wine vinegar
  • 2 teaspoons lemon juice
  • ¼ teaspoon dijon mustard
  • ¼ teaspoon thyme
  • 1 clove garlic minced
  • 1 tablespoon parsley minced
  • salt & pepper
  • Optional Garnish
  • mayonnaise

Directions

1. Heat oil in a deep ovenproof casserole. Add 1 tablespoon of onion and sauté until it is wilted. Add rice, let it absorb the oil, then stir in the broth, boiling water, salt, parsley sprig, thyme and tarragon. Cover and cook at 400*F/200*C/GM 6 for 15 minutes. Remove from oven and let sit, covered for 5-10 minutes. Uncover, discard the parsley and cool.
2. Combine the dressing ingredients in a small bowl and fold gently into the rice. Then mix in remaining salad ingredients. Let sit at room temperature for several hours.
3. Serve at room temperature and if desired cover each portion with a layer of mayonnaise.

Notes
Serving Ideas:Original makes 6-8 or 7 servings.
Suggested Wine:10 servings is great for buffet w/ 10 dishes 25 people.


Categories
Side DishesFish, main courseSalads
Keywords
Side DishesFish, main courseSalads
MacGourmet downloadRice Salad, Barcelona Style. To import, drag image to your MacGourmet recipe box.