Mrs. Jackson Cooks

Life through food

Italian style rice & egg salad

on April 2, 2012

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It was sunny yesterday, and a pleasant return to the UK after a great holiday in Cape Verde where we just chilled out, ate too much and I didn’t cook once. Just what I needed. So I returned 1/2 a stone heavier and in need of a diet. I wanted to do something healthy and light and salad seemed like a good thing. But we didn’t have much in the fridge, so I was being inventive.

I got the recipe from my new Italian Comfort Foods cook book, which you can find here http://www.amazon.co.uk/Italian-Comfort-Food-Soul-Satisfying-Recipes/dp/1856269361/ref=sr_1_1?ie=UTF8&qid=1333377952&sr=8-1 and it uses pickled vegetables. But I didn’t have any of them, except for onions, so I just used marinated roasted peppers and artichokes and some olives instead. And some sweetcorn that was lurking in the fridge. I also didn’t have any mozzarella, so I used goats cheese and it was delicious.

So basically – just substitute whatever you’ve got into the salad and I’m sure it’ll be fine.

I also used Thai Jasmine rice for the rice, as that’s what I had, but I wouldn’t recommend it. It was ok but it’s quite a sticky rice. I think a long grain rice would be better for a salad.

Italian style rice & egg salad

Serves 3

  • 130g rice
  • 1/2 lemon
  • 1.2l water
  • 1 tsp salt
  • 90g pickled onions (the little ones you use for cheese crackers – I had leftover ones from Christmas!)
  • 100g (ish) roasted peppers from a jar – drain and rinse off the oil and slice into strips.
  • 100g (ish) artichoke hearts from a jar – again drain and rinse off the oil
  • 100g (ish) green olives – rinse off the oil or brine
  • 100g tinned sweetcorn, drained
  • 6 cherry tomatoes, halved
  • 3 eggs, hard boiled, peeled and sliced
  • 100g mozzarella cheese (real stuff, not the pizza stuff), diced or use goats cheese instead
  • handful of mint leaves, chopped
  • 1 tbsp mayonnaise
  • 1tsp English mustard
  • salt & pepper to taste
  1. Heat the oven to 180 degrees celsius. Spread the rice out on a baking tray and place in the oven to toast for a few minutes.
  2. Bring the water to boil, place the lemon in the water and the salt and then add the rice. Re-bring to the boil, then cover and reduce to a simmer until the rice is just cooked (you don’t want to over cook it and have all the starch come out) – about 10 minutes.
  3. Then drain and rinse under cold water until the rice is cooled and the water runs clear. Set aside until needed.
  4. Meanwhile, combine the mayonnaise, mustard, salt & pepper to form a dressing.
  5. Put all the salad ingredients in a large salad bowl (the larger the better for mixing) and toss. Add the rice and toss again.
  6. Add the dressing and toss once more to combine then serve immediately.
  7. Enjoy! 🙂
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