I have no idea why, but when dreaming up this week's menu I found myself craving rice salad. I had taken a cooking class years and years ago where we made rice salad, and it just seemed like the perfect summer side dish. The 2022 version was absolutely delicious -- I think the most ingenious part was when it called for cooking the pancetta in the oil from the sundried tomato jar.
I used our favorite Gazebo Room Dressing instead of making anything. It was so good.
1 c. uncooked Basmati rice
8 oz. pancetta
1 orange pepper chopped
1/2 cucumber chopped
1/2 red onion chopped
8 sundried tomatoes chopped
3/4 c. grape tomatoes quartered
Kalamata olives
5 T. Gazebo Room dressing
Cook rice according to package directions, when done, transfer to a large bowl and let cool.
Saute pancetta in 1 or 2 T. of oil from the sundried tomatoes, let cool on a paper towel
Chop all the pepper, cucumber, onion, and and tomatoes, combine with olives in a bowl
Combine with rice and add pancetta. Add dressing and herbs. Mix well.
ENJOY
