Loula Rice Salad
About this recipe
Loula is one of our all-time favourite in-laws and has become quite a chef since marrying in. Originally Mediterranean herself, Loula refuses to convert to full Italianism because she likes shaving her legs and can’t stand the idea of being fitted for a gold tooth. Oh well, maybe the next in-law.
In a Dutch oven, fry:
- 2 tbsp. olive oil,
- 1 small cooking onion (diced small).
When the onion looks good, throw in:
- a handful of broken spaghetti or fedelini noodles.
When the pasta browns, add:
- 2 cups long-grain rice,
- 4 cups water,
- ½ tsp. salt and ¼ tsp. black pepper.
Stir, bring to a boil, and simmer, covered, until rice is cooked (approx. 20 minutes). Then transfer to a serving bowl and let cool completely (maybe put in the refrigerator).
When the rice is cool, add:
- 6-8 tbsp. olive oil,
- 2 carrots (diced really small),
- 2 stalks celery (diced even smaller),
- 1 red bell pepper (diced so small you can’t even see it),
- a handful of black olives (sliced),
- ½ tsp. salt and ¼ tsp. pepper (chili or black).
Toss and refrigerate.
- Make sure you taste for oil, salt, and pepper.
- You don’t really have to dice the vegetables that small.
- If you’re having Chinese people over, they really love this dish.
This recipe originally came from Auntie Giorgia. Loula traded her four goats, the foreign version of Life Is Beautiful, and a postcard from Cyprus to get it.