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" All right, we confess, this recipe
isn't really from Sicily--we just invented it ourselves.
But there's no denying the southern
Italian heritage of the ingredients, and, like much of the
region's cooking, our "Sicilian" salad is bold in flavor." |
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Salads
Rice & Grains |
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INGREDIENTS:
1 1/2 cps rice
1/4 cp pine nuts
1/3 cp drained and chopped oil-packed sun-dried tomatoes
2 tbs drained capers
1/3 cp chopped red onion about 1/2 small onion)
1 6 oz can tuna drained
1 2 oz tin anchovy fillets drained and minced
1/4 cp olive oil
1 tbs lemon juice
2 tbs red- or white-wine vinegar
3/4 tsp salt
1/2 tsp fresh-ground black pepper
1/4 cp thin-sliced basil or mint leaves
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DIRECTIONS:
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.
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.
Stir the toasted pine nuts, the sun-dried
tomatoes, capers, onion, tuna, and anchovies into the rice. Toss
the rice salad w
Servings: 4
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