I enjoy this recipe because the rice absorbs incredible flavor as it bakes, creating a tender, savory base for the fresh and vibrant ingredients added afterward. I appreciate that it works beautifully warm or at room temperature, making it ideal for gatherings, lunches, or weeknight meals. I also like how adaptable it is, with plenty of options for swapping ingredients based on what I have on hand.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
60g (1/3 cup) sun-dried tomato strips in oil (reserving 2 tbsp oil) 1 red onion, thinly sliced 2 garlic cloves, crushed 200g (1 cup) medium-grain white rice 2 Massel Vegetable Stock Cubes, crumbled 375ml (1 1/2 cups) boiling water 1 tsp finely grated lemon rind 2 tbsp lemon juice 20g (1/4 cup) finely grated parmesan, plus shaved parmesan to serve 60g baby spinach leaves 2 tbsp chopped fresh basil, plus extra leaves to serve 45g (1/4 cup) pine nut pepita mix, toasted
Directions
I preheat the oven to 180C/160C fan-forced.
I heat 1 tablespoon of the reserved tomato oil with a little butter in a flameproof metal baking dish over medium heat. I cook the onion for about 5 minutes until it becomes golden and tender, then stir in the garlic and rice and cook for another minute until aromatic.
I dissolve the stock cubes in the boiling water, pour it into the rice mixture, and bring it to a boil. I cover the dish tightly with foil and bake for 25 minutes, or until the liquid is absorbed and the rice is tender. I let it stand, covered, for 5 minutes, then remove the foil and cool for 10 minutes.
I whisk together the lemon rind, lemon juice, and remaining tablespoon of tomato oil, seasoning to taste.
I transfer the rice to a large bowl and add the grated parmesan, spinach, sun-dried tomatoes, basil, and half of the toasted nuts and seeds. I drizzle the dressing over the mixture and toss gently to combine. I finish by sprinkling the remaining nuts, extra basil, and shaved parmesan on top before serving.
Servings and Timing
This recipe serves 6 people. Prep time: 20 minutes Cook time: 30 minutes Total time: about 50 minutes
Variations
I enjoy adjusting this salad depending on what I have available. Sometimes I swap spinach for arugula for a peppery bite, or I use farro instead of rice for a heartier texture. I also like adding olives, roasted capsicum, or chickpeas to boost flavor and protein. For a richer version, I occasionally stir in a spoonful of pesto before serving.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When I want to reheat it, I warm it gently in the microwave or on the stovetop with a splash of water or stock to restore moisture. I also enjoy it cold straight from the fridge, especially on busy days.
FAQs
How far in advance can I make this salad?
I can prepare it up to a day ahead. I usually keep the dressing separate and toss just before serving for the best texture.
Can I use brown rice instead of white rice?
Yes, I can use brown rice, but I allow extra baking time since it cooks more slowly.
Do I have to bake the rice?
Baking gives the rice its unique texture and flavor, so I prefer not to skip this step.
Can I replace the vegetable stock cubes?
I can substitute liquid vegetable stock for the water and cubes, using the same total volume.
What can I use instead of pine nut pepita mix?
I substitute toasted almonds, walnuts, or sunflower seeds when needed.
Can I make this dairy-free?
I simply omit the parmesan or replace it with a dairy-free alternative.
Can I add protein to make it a full meal?
Yes, I like adding grilled chicken, tuna, white beans, or roasted chickpeas.
Will frozen spinach work?
I prefer fresh spinach, but I can use well-thawed and squeezed frozen spinach in a pinch.
Can I serve this warm?
Yes, I often serve it warm, though it’s equally delicious at room temperature.
How do I prevent the rice from becoming mushy?
I make sure to measure the liquid accurately and bake the rice tightly covered to ensure even absorption.
Conclusion
I love how this Tuscan braised rice salad brings together comforting baked rice with bright, fresh flavors and a satisfying crunch. It’s simple, nourishing, and endlessly adaptable, making it a recipe I return to again and again.
A hearty yet bright Tuscan-style rice salad made with oven-braised rice, sun-dried tomatoes, spinach, basil, lemon, and toasted nuts for a savory, satisfying dish delicious warm or at room temperature.
Ingredients
60 g (1/3 cup) sun-dried tomato strips in oil (reserve 2 tbsp oil)
1 red onion, thinly sliced
2 garlic cloves, crushed
200 g (1 cup) medium-grain white rice
2 vegetable stock cubes, crumbled
375 ml (1 1/2 cups) boiling water
1 tsp finely grated lemon rind
2 tbsp lemon juice
20 g (1/4 cup) finely grated parmesan, plus shaved parmesan to serve
60 g baby spinach leaves
2 tbsp chopped fresh basil, plus extra to serve
45 g (1/4 cup) pine nut–pepita mix, toasted
Instructions
Preheat oven to 180°C (160°C fan).
Heat 1 tbsp reserved tomato oil with a little butter in a flameproof baking dish over medium heat. Cook onion 5 minutes until golden and tender.
Stir in garlic and rice; cook 1 minute until aromatic.
Dissolve stock cubes in boiling water. Add to rice mixture and bring to a boil.
Cover tightly with foil and bake 25 minutes or until liquid is absorbed and rice is tender.
Let stand 5 minutes covered, then uncover and cool 10 minutes.
Whisk lemon rind, lemon juice, and remaining 1 tbsp tomato oil; season to taste.
Transfer rice to a large bowl. Add grated parmesan, spinach, sun-dried tomatoes, basil, and half the toasted nuts.
Drizzle with dressing and toss gently to combine.
Top with remaining nuts, extra basil, and shaved parmesan. Serve warm or at room temperature.
Notes
Swap spinach for arugula for a peppery flavor.
Use farro instead of rice for a hearty variation.
Add olives, roasted capsicum, or chickpeas to boost flavor and protein.
Stir in pesto for extra richness.
To prevent mushy rice, measure liquid accurately and bake tightly covered.
