Rice Salad Nicoise

posted by syzygy 07-15-98 7:14 AM 
 
3/4 cup uncooked long-grain white rice 
1 1/2 cups diagonally cut (1-inch) green beans 
1 (6-ounce) can tuna (packed in water), drained and separated into pieces 
16 small pitted black olives, halved 
1 hard-cooked egg, coarsely chopped 
3 tablespoons finely chopped fresh parsley 
3 tablespoons finely snipped fresh chives 
3 tablespoons olive oil 
3 tablespoons red wine vinegar 
1/2 teaspoon Dijon mustard 
Salt and pepper to taste 
Lettuce leaves 
4 medium tomatoes, cut in wedges 


In a medium saucepan bring 1 1/2 cups water to a boil, then add the rice. 

Cover and simmer for 20 minutes or until rice is tender.

Remove from the heat and let stand, covered, for 5 minutes.  

Transfer the rice to a large bowl and cool to lukewarm.
 
Meanwhile, steam the beans in a steamer rack over boiling water for 6 minutes, or until crisp-tender.  

Rinse under cool water, drain well, and pat dry with paper towels. 

Add the beans, tuna, olives, and egg to the rice and mix gently.   

Sprinkle the parsley and chives over the top.
 
In a small bowl whisk the oil, vinegar, mustard, salt, and pepper.  

Pour over the salad and mix gently.  

Spoon onto the lettuce and decorate with the tomatoes. 

Serves 3 to 4. 


RICE SALAD NICOISE 
Composed of ingredients from the French Riviera, salade nicoise is one of 
the world's great salads. A true nicoise starts with sliced potatoes marinated on vinaigrette dressing, but rice is the starring ingredient in this version. 
 
 

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