Rice Salad I

Rice is a staple ingredient in many culinary cultures, and the recipe we propose today is simple yet full of freshness and flavor. We start by boiling the rice, adding a pinch of salt to the water to enhance its taste. Once the rice is cooked, we transfer it to a colander, allowing it to drain well. It is important for the rice to be cooked to perfection to achieve a fluffy and pleasant texture.

While the rice cools, we can take care of the fresh vegetables. The carrots are grated using a large grater, so we get long and thin strips that will add a crunchy note and vibrant color to our dish. The onion, chopped finely, will bring an extra flavor, while the cucumbers, diced, will harmoniously complete the salad, offering a refreshing sensation. These ingredients will form the base of our salad.

In a large bowl, we carefully mix the drained rice, grated carrots, finely chopped onion, and diced cucumbers. Here comes the magic of surprise ingredients: we add olives, which can be green or black, depending on preferences, and canned tuna, which will add extra protein and a hearty taste. It is important to choose quality tuna to ensure that the salad will have a delicious flavor.

We season the mixture with salt and pepper to taste, and add a splash of extra virgin olive oil and vinegar, which will help balance the flavors and enhance the taste. We mix everything carefully, so that each ingredient is well incorporated.

After we finish preparing the salad, we cover it with plastic wrap and refrigerate it for about two hours. This resting time allows the flavors to blend harmoniously, making the salad even tastier. When we are ready to serve, we take the salad out of the fridge and can decorate it with a few fresh parsley leaves or whole olives for an attractive appearance.

This salad is perfect as an appetizer or as a light main course, ideal for hot summer days or for a quick and nutritious lunch. Enjoy your meal!