Italian rice salad

Italian rice salad

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
100g long-grain rice
6-8 button mushrooms, quartered
2 tablespoons water
squeeze lemon juice
4 firm, ripe tomatoes, peeled, seeded and cut into thin wedges
4-6 black olives, halved and stoned
freshly ground black pepper
2-3 tablespoons * vinaigrette dressing [rid:4599], made with dry white wine instead of vinegar
salt

Method

  1. Cook the rice in plenty of boiling salted water for 15 minutes. Drain well and dry. Cook mushrooms in water with lemon juice for 2–3 minutes. Cook quickly, uncovered, so that liquid is well reduced by the time mushrooms are cooked; shake pan and stir well. Add mushrooms to rice with tomatoes and olives. Mix all ingredients with a fork, season well with salt and pepper and moisten with dressing.
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