Description
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.
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 5g
- Sodium: 380mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 5mg
