Rice Salad with Olives and Raisins Recipe

Ingredients

Serve 4

• 1 1/2 cups/300 g short-grain rice

• 6 tbsp extra-virgin olive oil

• 2 tbsp fresh lemon juice

• salt and freshly ground white pepper to taste

• 4 medium tomatoes, diced

• 2 stalks celery, sliced

• 6 pickled gherkins, sliced

• 8 small white pickled onions, quartered

• 1 tbsp pickled capers, drained

• 10 green olives in brine, pitted and quartered                   

• 2 tbsp golden raisins/sultanas, rinsed and drained

• 4 oz/125 g Parmesan cheese, flaked

Method:

1. Cook the rice in a large pot of salted, boiling water for about 15 minutes, or until tender but still firm.

2. Drain and pass under cold running water for 30 seconds to stop the cooking process. Drain again and dry on a clean cloth.

3. Transfer to a large salad bowl  Season with pepper. Add the remaining ingredients and toss well.