Cold Rice Salad

Recipe Ingredients

2 cups	320g / 11oz	Arborio or long-grain rice
3 1/2 oz	99g	Tuna packed in olive oil - (1 can)
1/2 cup	118ml	Dried tomatoes packed in oil - drained and diced
1		Red bell pepper - diced
1/4 cup	36g / 1.3oz	Chopped pitted Kalamata olives
1 cup	62g / 2.2oz	Sweet white or red onion - finely chopped (small)
1/4 cup	59ml	Fennel bulb
3		Fresh basil leaves - finely chopped
		Salt - optional
		Black pepper, freshly ground - optional
		Garnish
		Sliced tomatoes
		Fresh basil leaves

Recipe Instructions

In a medium saucepan, bring 6 cups of water to a boil over high heat. Add the rice and bring back to the boil. Cover, lower the heat to medium, and cook the rice until al dente, about 20 minutes. Drain the rice and let cool.

In a large bowl, combine the rice, tuna, dried tomatoes, red pepper, olives, onion, fennel, and chopped basil. Add salt and pepper to taste, if you wish, and mix well. Pack the mixture tightly into a 6-cup round mold or an elongated 12- by 4-inch loaf pan. Cover the mold with foil. Refrigerate for 4 to 6 hours, or overnight.

Unmold the rice onto a platter and garnish with sliced fresh tomatoes and basil leaves. This recipe serves 6 to 8.

Source:
CIAO ITALIA by Mary Ann Esposito (c) 1991 - Hearst Books, an affiliate of William Morrow and Company, New York - 277 pages - $20.00 - As reprinted in the May/Jun, 1992 issue of Cookbook Digest

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