Mix and Match Italian Rice Salad

Mix and Match Italian Brown Rice Salad

I love this salad! It is the perfect thing to make for a potluck, a picnic, or for a side dish for dinner at home. It is perfect year-round since it is best served at room temperature, when freshly made.

I believe that I originally found the idea for this recipe in a Donna Klein Cookbook, I think it was Mediterranean Vegan Kitchen. Over the years, I have made it SO many times - and it seems that every time I make it, I am out of one or more of the ingredients, and substitute something else. So, it has become a Mix and Match recipe - prepared according to what I have on hand.

I also adapted it for a full pound of rice and the microwave, and added some make ahead tips.

Mix and Match Italian Rice Salad

Microwave 30 minutes in large rice cooker (of course, you can also prepare rice with Bouillon on stove top by your usual method, if you prefer)

2 ½  cups raw brown rice (1# bag) (I've never tried it, but I'm sure Couscous or Quinoa would work here instead of Rice. I've tried White Rice, and it's really not as good - the chewier effect here is best)
4 1/4 cups water
1 large cube bouillon

Meanwhile, toss in bowl

1 cup thawed Frozen Green Peas OR Thawed, Frozen Corn

1 jar Roasted Red Pepper, drained & chopped, OR 1 chopped Fresh Bell Pepper OR 3/4 cup Carrot

1 jar Marinated Artichoke Hearts, drained & sliced
1 bunch Scallions, chopped OR 1/4 Red Onion, minced (or Omit Onion)
2 stalks Celery, diced OR 1 can Water Chestnuts, Diced, OR 1 cup Jicama, diced
½ cup Green Olives, sliced OR 1/2 cup Kalamata Olives, OR 1/2 cup Black Olives OR Additional Capers
2 Tablespoons Caper Buds
1 Tablespoon Dry Basil
1 Tablespoon Dry Parsley (optional)
Add cooked rice and Sprinkle with

1 1/2 Tablespoons White Wine Vinegar OR 2 to 3 Tablespoons Lemon Juice OR 1 1/2  Tablespoons Red Wine Vinegar

Pepper to taste

Top with Optional toasted Slivered almonds OR Pine nuts OR Roasted, Salted Peanuts

Make ahead tip: This salad is best freshly prepared - without refrigerating - since refrigerated rice is, well, not fresh. To make this salad ready to go when you need it, prepare everything except the rice & bouillon mixture in advance and store covered in fridge. When you want to make it, simply microwave the rice and stir together. This keeps well, and I have many times left it at room temperature during Church to serve at a potluck after Church.

This is being shared on Slightly Indulgent Tuesday, Gluten Free Fridays, Simple Lives Thursday