Brown Rice Salade Nicoise

Name: Brown Rice Salade Nicoise
Prep time: 15 min
Total time: 15 min
Yield: 4 serving(s)
Ingredients: 1/3 cup red onion, minced; 1 1/2 teaspoons balsamic vinegar; 1 (6 ounce) can tuna in olive oil, undrained; 3 cups cooked barley or 3 cups cooked cracked farro; 1 small red bell peppers or 1 small yellow bell pepper, seeded and diced; 1/3 cup pitted oil-cured black olive, chopped; 2 tablespoons capers, drained and rinsed and minced; 1 -3 tablespoon fresh lemon juice; 1 teaspoon lemon zest (optional); 1 -2 tablespoon olive oil (optional); 2 tablespoons fresh flat-leaf parsley or 2 tablespoons fresh tarragon, minced; 2 teaspoons fresh lemon thyme, chopped (optional); salt, to taste; fresh ground black pepper, to taste; 6 cups romaine lettuce, loosely packed and shredded; radicchio, shredded and mixed with romaine (optional); 1 lb fresh green beans, trimmed and steamed and cooled; 4 hard-boiled eggs, peeled and halved

Submitted by Engrossed

"From: "Whole Grains Every Day, Every Way" by Lorna Sass. "Chewy, easy-to-love short-grain brown rice makes an appealing grain base for a salad containing many of the elements of a traditional salade nicoise. The tuna and its soaking oil become a major part of the dressing, coating each grain with the savor of the sea." *Time does not include time to cook rice and green beans."

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photo by 5thCourse

Ready In:: 15mins
Ingredients:: 18
Serves:: 4

ingredients

¹⁄₃ cup red onion, minced
1 ¹⁄₂ teaspoons balsamic vinegar
1 (6 ounce) can tuna in olive oil, undrained
3 3 cups cooked barley or 3 cups cooked cracked farro
1 small red bell peppers or 1 small yellow bell pepper, seeded and diced
¹⁄₃ cup pitted oil-cured black olive, chopped
2 tablespoons capers, drained and rinsed and minced
1 -3 tablespoon fresh lemon juice
1 teaspoon lemon zest (optional)
1 -2 tablespoon olive oil (optional)
2 tablespoons fresh flat-leaf parsley or 2 tablespoons fresh tarragon, minced
2 teaspoons fresh lemon thyme, chopped (optional)
salt, to taste
fresh ground black pepper, to taste
6 cups romaine lettuce, loosely packed and shredded
radicchio, shredded and mixed with romaine (optional)
1 lb fresh green beans, trimmed and steamed and cooled
4 hard-boiled eggs, peeled and halved

directions

In a small bowl, combine the red onion and vinegar. Set aside to soak for at least 10 minutes.
Empty the tuna and oil into a large bowl. Flake tuna with a fork.
Add cooked brown rice, bell pepper, olives, and capers.
Stir in the onion and any unabsorbed vinegar.
Add lemon juice, lemon zest (if using), olive oil (if using), parsley, thyme (if using), and salt and pepper to taste.
To serve, place a bed or lettuce and radicchio (if using) on each plate and spoon the salad on top.
Arrange green beans and eggs alongside.

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Reviews

Perfect!! I made it as it's written and wouldn't change a thing (except I'd like to try it with the lemon thyme which I don't have). The green beans go well with it, and I love the way the oil and tuna make up most of the dressing. Used barley. Light and filling meal, thanks!

5thCourse

RECIPE SUBMITTED BY

Engrossed

212

I'm not as active here anymore, but you can find me playing at the new recipezazz.com. I'm not a great photographer, but I love to take food photos with Freddy Cat to bring a smile to people's day. I love to cook and share good food with other people. I have a very large collection of cookbooks. I used to enjoy being able to look up recipes on Zaar by ingredients I had on hand. I miss the Zaar tag game community. Everyone was so nice, and it was super fun. Ah, the good ol' days.

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