Ingredients
1½cupsrice
¼cuppine nuts
⅓cupoil packed sun dried tomatoes,drained , chopped
2tbspcapers,drained
⅓cupred onion,(about ½ small onion), chopped
1cantuna
1anchovy fillets
¼cupolive oil
1tbsplemon juice
2tbspred wine vinegar,or white wine
¾tspsalt
½tspfresh ground black pepper
¼cupbasil,or mint leaves, thin sliced
Preparation
Bring a medium pot of salted water to a boil. Stir in the rice and boil for 10 to 12 minutes until just done.
Drain. Rinse with cold water and drain thoroughly. Put the rice in a large glass or stainless-steel bowl.
In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, for about 5 minutes, until golden brown. Or toast the pine nuts in a 350 degrees oven for 5 to 10 minutes.
Stir the toasted pine nuts, the sun-dried tomatoes, capers, onion, tuna and anchovies into the rice.
Toss the rice salad with the oil, lemon juice, vinegar, salt, pepper and basil.
Serve and enjoy!
