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.

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