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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.

Instructions

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.

Notes

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.