Mediterranean Rice Salad
A warm rice dish is meant to be served immediately. It rarely survives the long wait until a Shabbat meal.
If, however, you add some ingredients to separate the grains of rice to keep it moist and flavorful,
there is a much better chance of serving a fresh, delcious dish, even at Saturday lunch. Try serving this
Mediterranean rice salad at room temperature. It's based on one from Jeffrey Alford and Naomi Duguid's Seductions
of Rice. Be sure to use arborio rice. This is a bright, beautifully colored dish for any time of the year.
Heat the vegetable broth while draining the rinsed rice. In a heavy pot, over medium high heat, heat the 2 T.
olive oil and cook the onion until translucent but not brown. Add the rice, and cook while stirring, until the grains are
opaque (4-5 minutes). Don't let them get brown or burnt. Add the stock and the salt, stir until the liquid
is just bubbling. Cover tightly, lower the heat to very low, and cook for 15 minutes. Remove from the heat and
let the pot sit, covered, for 15-20 minutes.
- 2 cups arborio rice, rinsed and drained
- 3 cups vegetable broth
- 2 T. extra virgin olive oil
- 1/3 cup chopped yellow onion
- 1 tsp. salt, or to taste
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup capers, rinsed
- 3 ripe tomatoes, peeled and coarsely chopped
- 1/4 cup coarsely chopped fresh parsley -- please use fresh
- freshly ground black pepper to taste
- 3-4 T. extra virgin olive oil
Pour the cooked rice into a large bowl or pan to help it cool, separating any lumps. When the rice is
nearly room temperature, add the lemon juice and toss gently. Add the capers, tomatoes, and parsley. Add the
pepper and extra salt, if needed.
Just before serving toss to separate the grains, and add a bit more olive oil to freshen.