Name: Sicilian Rice Salad
Yield: 4
Ingredients: 1 1/2 c. RICE -; 1/4 c. pine nuts -; c. drained and chopped oil-packed sun-dried tomatoes -; 2 tbsp. drained capers -; c. chopped red onion (about 1/2 small onion) -; One can tuna -; One anchovy fillets -; 1/4 c. olive oil -; 1 tbsp. lemon juice -; 2 tbsp. red- or white-wine vinegar -; 3/4 tsp. salt -; 1/2 tsp. fresh-ground black pepper -; 1/4 c. thin-sliced basil or mint leaves -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Sicilian Rice Salad

1. 1 1/2 c. RICE -

2. 1/4 c. pine nuts -

3. c. drained and chopped oil-packed sun-dried tomatoes -

4. 2 tbsp. drained capers -

5. c. chopped red onion (about 1/2 small onion) -

6. One can tuna -

7. One anchovy fillets -

8. 1/4 c. olive oil -

9. 1 tbsp. lemon juice -

10. 2 tbsp. red- or white-wine vinegar -

11. 3/4 tsp. salt -

12. 1/2 tsp. fresh-ground black pepper -

13. 1/4 c. thin-sliced basil or mint leaves -

How to cook deliciously - Sicilian Rice Salad

1. Stage

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.

2. Stage

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° oven for 5 to 10 minutes.

3. Stage

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.

4. Stage

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.