Recipe - Rice Salad Nicoise

2 cup Water
1 teaspoon Olive oil
1 teaspoon Salt
1 cup Longgrain rice
6 ounce Marinated artichoke hearts
2 ounce Flat anchovy filets
Drained
1 Green pepper seeded and
Chopped
1 Stalk celery finely
Chopped
4 Green onions thinly
Sliced
One fourth cup Slivered ripe olives
One half cup Cucumber peeled and
Chopped
1 small Tomato seeded and
Chopped
6 One half ounce Chunk light tuna drained
And flaked
2 Hardboiled eggs cut or sliced up
Butter or Boston lettuce
Leaves
Tomato wedges for
Garnish
Garlic Vinaigrette
2 tablespoon Red wine vinegar
1 One half teaspoon Lemon juice
2 teaspoon Dijon mustard
1 Clove garlic minced
One fourth teaspoon Salt
1 ds Coarsely ground pepper
2 tablespoon Olive oil
1/3 cup Vegetable oil
1 tablespoon Chopped parsley

1. In a medium saucepan, combine the water, oil, and salt; bring to a boil.
Gradually add rice. Cover, reduce heat, and simmer until rice is just
tender (20 to 25 minutes). Lightly mix in artichoke hearts (with their
marinade). Transfer to a large bowl, cover, and refrigerate until cool.

2. Reserve about 5 anchovy fillets for garnish. Chop remaining anchovies
and add to rice with pepper, celery, onions, olives, cucumber, tomato,
tuna, and eggs. Add Garlic Vinaigrette and mix lightly. Cover and
refrigerate at least 2 hours to blend flavors.

3. Serve in a bowl lined with lettuce. Garnish with tomato wedges and
reserved anchovies.

Garlic Vinaigrette: In a medium bowl, mix vinegar, lemon juice, mustard,
garlic, salt, and pepper. Using a whisk or fork, gradually blend in oils,
mixing until well blended and slightly thickened. Stir in parsley.

Makes One half cup.

Recipe By : The California Culinary Academy

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip