Sardinian rice salad

Discover the vibrant flavors of Sardinia with this refreshing rice salad recipe. Packed with Mediterranean ingredients to tantalize your taste buds.

Ingredients:

• 2 cups Texmati or basmati rice (400g)
• Kosher salt
• 1/3 cup fresh lemon juice
• 1/4 cup extra-virgin olive oil
• 8 small scallions, thinly sliced
• 1/3 cup cornichons, thinly sliced
• 1/3 cup pitted Calamata olives, coarsely chopped
• 1/4 cup finely chopped flat-leaf parsley
• 2 large celery ribs, thinly sliced
• 2 tablespoons drained capers
• 1 teaspoon finely grated lemon zest
• Two 6-ounce cans imported tuna packed in olive oil, drained and left in chunks
• 2 hard-cooked eggs, thinly sliced
• Freshly ground pepper

Instructions:

1. Heat 6 cups of water in a large saucepan until boiling. Stir in Texmati rice and 1 teaspoon of salt, then cook on medium-high heat without covering the saucepan until the rice is soft, which should take around 12 minutes. Remove the saucepan from the heat, drain the rice and let it cool down a bit, ensuring there is no excess water left.
2. While the rice is cooking, combine lemon juice and olive oil in a spacious bowl. Mix in scallions, cornichons, olives, parsley, celery, capers, and lemon zest. Add the rice, tuna, and eggs, tossing gently. Season the salad with salt and pepper, then transfer to a serving bowl and enjoy warm or at room temperature.

Summary:

• Calories: 2845 kcal
• Fat: 99 g
• Protein: 141 g
• Carbs: 338 g
• Potassium: 1874 mg
• Magnesium: 260 mg