Your daily recipes by Dounia – @cookingwithdouns

Summer is finally here and the BBQ season has started. I love hosting food parties and having tons of sides. This rice salad or how we call it in French “Salade de riz” is my number one-go to recipe. It’s super easy and quick to make. You can add more ingredients, or less… the possibilities are almost infinite with this one.

There is a tuna version of it but as a BBQ side, I like to make it vegetarian. Do I need to mention how much meat I will eat? You probably don’t want to know but you will understand my love for meat with the numbers of recipe I will be posting over the summer.

I love this recipe because it’s easy (did I say it already?) and delicious. It’s filling and can be packed with vegetables. I also love to use rice as my source of carbs and the veggies will help reduce the glucose spike and keep you fuller for longer. My personal favorite is Basmati rice but you can you whatever type you have at home.

This recipe is also great for leftovers. Because there is no lettuce or salad leaves, it wont get soggy. I keep it in the fridge for up to 3 days (if it lasts that long…). If you eat the day after, you might to either prepare more sauce or drizzle olive oil as the sauce will have been absorbed. Nobody really knows where is this recipe coming from but it appears that it started in Andalusia, Spain but some people say that it was actually brought to Spain by the Arabs during the Arab domination. Interesting fact isn’t it?

Anyway, enough of me talking me, here is the recipe…

Ingredients (4 portions):

200g rice
4 boiled eggs
1 Mozzarella
Corn
½ Cucumber
10 cherry tomatoes
Optional: Olives, pickles, red onion…

Sauce:

4 TBSP mayonnaise
2 TBSP olive oil
2 TSP mustard (old style here)
3 TBSP lemon juice
2 TBSP water
Spices: garlic powder, salt and pepper

Instructions:

Rinse the rice as many times as necessary until you get clear water to get rid of the starch and cook it according to the instructions on the box. Mine is 12min over medium-high heat.
Boil your eggs in a second pan. I like them well done for this salad, so I also cook them for 12min in high heat.
Once the eggs and rice are cooked, let them cool off.
Prepare the sauce and cut your veggies.
Assemble and its ready. Store in the fridge if you want to have this “fresh” feeling or eat right away.

Enjoy!