Description
Use leftover rice to make a delicious Italian Rice Salad. No need to turn on the oven. And it’s delicious!
Ingredients
Units
Scale
- 2 cups cooked and cooled rice or grain (any kind of rice or grain will work)
- small vidalia/sweet onion, chopped
- 1/2 cup red wine vinegar
- 1 can of chickpeas (garbanzo beans) drained and rinsed
- 2 – 3 small seedless cucumbers, chopped
- 1 cup cherry tomatoes, sliced in half
- 4-ounce ball of mozerella, roughly chopped
- 1/2 cup of pickled peppers or giardinera, roughly chopped
- 1 bag of arugula, roughly chopped
- 1/4 cup olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon italian seasoning
- salt and pepper
- (optional) chopped basil
Instructions
- In a small bowl, add chopped onions and vinegar and let the onions marinate for at least 10 minutes.
- Add the rice, chickpeas, peppers, cheese, cucumbers, tomatoes and arugula to a large bowl. Top with the marinated onions.
- Pour the olive oil over the mixture and toss well. Add the spices and seasonings and toss again.
Notes
- Serve as a salad or use it as the base for chicken, pork, shrimp, fish or tofu.
- Store leftovers in the refrigerator for 3 – 4 days. Bring to room temperature before serving
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: recipe