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Delicious rice salad for the Summer season
When we have a spell of warm weather in the Netherlands, I always prepare this dish at least once. The recipe is from Het grote boek met de heerlijkste salades en koude schotels (‘The large book with the most delicious salads and cold dishes’) by Christian Teubner and Annette Wolter from 1984. All I did was replace part of the mayonnaise with yoghurt. The wording is also mine, but the recipe remains that of Teubner and Wolter.
Lunchgerecht of hoofdgerecht voor 2 tot 4 personen; bereiding 20 minuten plus 2 uur in de koelkast.
125 gr (1 cup) long grain rice
1 small can of tuna
100 gr pickled pearl onions, drained
1 rad bell pepper in cubes
Dressing
4 Tbsp mayonnaise
2 Tbsp sour yoghurt (so, not a ‘mild’ version)
2 Tbsp capers
2 Tbsp liquid from the capers
salt and white pepper to taste
grated peel of ½ lemon
Preparation
Boil the rice as usual. Rinse in a strainer under running cold water, drain.
Mix the ingredients for the dressing. Mix the ingredients for the salad and combine with the dressing. Put in the refrigerator for at least one hour.
To serve
As first course, lunch dish or even as main course (with a green salad). I prefer serving this salad at room temperature, but it can also be served straight from the refrigerator.
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Laatste wijziging 13 December 2019