Antipasto Black Rice Salad
One of my favorite recipes for summer so I am reposting it while I take a break.
Nothing better than an assorted antipasto on warm summer nights. Add in rice to make it a complete meal. Black rice is nutritionally preferable (high in anti-oxidants and more protein than brown rice); white rice will also work fine. The cooking time and amount of water will vary with all varieties of rice. Easy to prepare, filling, and above all tasty!
Choose either an organic Asian black rice or Italian black rice.
4 to 6 servings
INGREDIENTS:
⅓ cup + 1 tablespoon extra virgin olive oil, divided
1 cup black rice (organic preferable)
2 ½ cups filtered water
½ teaspoon sea salt
1 cup provolone cheese, ½ inch cubes (about 3 ounces)
1 cup hard salami, ½ inch cubes (about 5 ounces)
1 can artichoke hearts in brine, drained, halved, blot dry with a paper towel
½ jar roasted red peppers, rinsed, drained, sliced into ribbons
½ cup green Italian olives, pitted, quartered
1 cup celery, sliced
¼ cup scallions, thinly sliced
2 tablespoons capers, washed, drained, paper towel blot dry
¼ cup red wine vinegar
¼ cup fresh Greek oregano, chopped
DIRECTIONS:
1. Heat one tablespoon olive oil in a saucepan. Add the rice and stir until all the rice is coated with oil. Add the water and salt, bring to a boil, reduce the heat to low, cover, and cook until rice is soft to the bite, about thirty to thirty-five minutes. Remove from the heat and spread out on a sheet pan. Refrigerate until cold, about forty-five minutes. May need to add more water or drain excess water depending on the variety and age of the rice.
2. In a large mixing bowl, combine the cheese, salami, artichoke quarters, red pepper, olives, celery, scallions, and capers. Add the cooled rice, vinegar, one-third cup olive oil, and oregano, tossing until well combined. Serve at room temperature or chilled.
Antipasto Black Rice Salad
Ingredients
- ⅓ cup + 1 tablespoon extra virgin olive oil, divided
- 1 cup black rice (organic preferable)
- 2 ½ cups filtered water
- ½ teaspoon sea salt
- 1 cup provolone cheese, ½ inch cubes (about 3 ounces)
- 1 cup hard salami, ½ inch cubes (about 5 ounces)
- 1 can artichoke hearts in brine, drained, halved, blot dry with paper towel
- ½ jar roasted red peppers, rinsed, drained, sliced into ribbons
- ½ cup green Italian olives, pitted, quartered
- 1 cup celery, sliced
- ¼ cup scallions, thinly sliced
- 2 tablespoons capers, washed, drained, paper towel blot dry
- ¼ cup red wine vinegar
- ¼ cup fresh Greek oregano, chopped
Instructions
- Heat one tablespoon olive oil in a saucepan. Add the rice and stir until all the rice is coated with oil. Add the water and salt, bring to a boil, reduce the heat to low, cover, and cook until rice is soft to the bite, about thirty to thirty-five minutes. Remove from the heat and spread out on a sheet pan. Refrigerate until cold, about forty-five minutes. May need to add more water or drain excess water depending on the variety and age of the rice.
- In a large mixing bowl combine the cheese, salami, artichoke quarters, red pepper, olives, celery, scallions, and capers. Add the cooled rice, vinegar, one-third cup olive oil, and oregano tossing until well combined. Serve at room temperature or chilled.
Nutrition Facts
Calories
409.37Fat (grams)
28.49Sat. Fat (grams)
8.27Carbs (grams)
22.86Fiber (grams)
4.65Net carbs
18.23Sugar (grams)
0.9Protein (grams)
12.98Sodium (milligrams)
1587.09Cholesterol (grams)
30.06The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.