Rice salad for picnics
- May 2006
- Serves 4
- Takes 30 minutes to make, plus cooling
A truly retro picnic recipe – rice with broad beans, spring onions, tuna, cheese and artichokes. Obviously, it’s not just for picnics, it’d be great served as a side at a family barbecue too.
- Vegetarian recipes
- 35.5g (13.5g saturated)
- 36.2g protein
- 72.7g (5.3g sugars)
- 300g long-grain rice
- 100g podded broad beans
- 2 spring onions, sliced
- 200g can tuna steak in olive oil, drained
- 200g freshly grated Gruyère cheese
- 4 ripe tomatoes, deseeded and chopped
- 8 pickled baby gherkins (cornichons)
- 8 baby artichoke hearts from a jar
- 100g radishes, trimmed, washed and sliced
- 4 tbsp extra-virgin olive oil
- Juice of 1 lemon
- Roughly or finely chopped fresh flatleaf parsley, to garnish
- The easiest way to cook rice is by absorption – don’t let anyone tell you otherwise. Put the rice and 450ml cold water in a small saucepan with a tight-fitting lid, cover, and cook over a gentle heat for 15 minutes, never letting the water boil. You want the water to barely simmer. Don’t be tempted to add more water when it is absorbed – steam will finish the job. Spread the rice over a baking tray and allow it to cool thoroughly.
- Blanch the broad beans in plenty of salted, boiling water for about 2 minutes, then shuck them from their skins by squeezing them between your thumb and forefinger.
- Mix the broad beans, spring onions and rice in a large bowl. Fold in the tuna, cheese, tomatoes, gherkins, artichokes and radishes. Whisk the olive oil with the lemon juice and fold into the salad. Season to taste and garnish with parsley to serve.
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