When my daughters returned from their summer in France my oldest asked me if she could make a rice salad for their lunch on their first day back at school. I realized it had been a really long time since I had made this staple food that just about every French child enjoys on a regular basis.
The traditional rice salad is made with white rice and we decided to use an organic white basmati rice though I personally favor whole grain brown rive and wild rice. Choose whichever rice you prefer and have fun with your choice of vegetables. The variations on this salad are truly limitless.
Tuna is a must, and you’ll often find a hard boiled egg in a typical rice salad as well. We chose to leave the egg out since my 7 year old is not particularly fond of those.
Another must is to generously douse your salad in a delicious olive oil.. Salt and pepper and you are good to go.
Here is the recipe we came up with.
- 2 cups cooked rice, cooled
- 10 oz canned tuna
- 1 cup cherry tomatoes, cut in half
- ½ organic cucumber or 2 small organic persian cucumbers, diced
- 1 cup organic corn
- ½ cup pitted kalamata olives, sliced
- 1 avocado, cubed
- extra virgin olive oil
- fresh ground salt and pepper to taste
- Place all ingredients in a salad bowl.
- Drizzle with a generous amount of olive oil.
- Add fresh ground salt and pepper to taste.
- Toss and chill before serving.
- Add a garnish of fresh parsley when serving.
- Capture the sweetness of summer with these delicious gluten free buckwheat and nectarine pancakes. The buckwheat flour gives a delightfully hearty flavor that brings out the sweetness in the nectarines. Nectarines have a nice firm texture that lends itself well to cooking, enhancing the sweetness of the fruit as it caramelizes slightly.…