Summer Rice Salad
By: Taylor Davies
Published: Wednesday, December 2, 2009 - 2:00am

Ingredients




1 1/2 cups easy cook rice
9 ounces canned tuna in oil, drained and flaked
7 ounces Swiss cheese, diced
4 tomatoes, seeded and diced
2 tablespoons capers, rinsed
3 tablespoons olive oil
juice of 1 lemon, strained

8 pickled pearl onions
8 inches baby artichokes  oil
Salt

Preparation

1 Cook the rice in plenty of salted, boiling water until tender, then drain, rinse under cold running water and drain again. 2 Meanwhile, put the tuna, cheese, tomatoes, and capers into a salad bowl.  Add the rice and mix well so that it soaks up the flavors. 3 Whisk together the olive oil and lemon juice in a bowl, then pour the dressing over the salad and toss. 4 Finally, mix in the onions and artichokes.

About


From "The Silver Spoon" cookbook.