Italian Rice Salad

Fluffy rice, sweet/tangy sun-dried tomatoes, Italian herbs, and plenty of parmesan cheese, this salad is excellent hot or cold!

Course Appetizer, Main Course, Salad, Side Dish

Cuisine American, Italian

Diet Gluten Free, Low Calorie, Low Fat, Dairy Free Diet, Vegetarian

Keyword Italian recipe, mixed rice, rice salad, wild rice

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 234kcal

1 cup rice of choice I used a rice medley of texmati, brown, and red rice with barley and rye
2 chicken bouillon cubes
1 tablespoon olive oil or butter
1 teaspoon Italian seasoning
Salt and freshly ground black pepper
1/4 cup chopped sun-dried tomatoes
1/4 cup chopped fresh basil
2 tablespoon shredded or grated parmesan cheese

In a medium saucepan, combine the rice, bouillon cubes, olive oil (or butter), Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add 2 1/4 cups of water and set the pan over high heat. Bring to a boil, reduce the heat to low, cover and simmer for 15 to 20 minutes, until the liquid is absorbed and the rice is tender (read the label on your rice; some varieties need to cook longer).
Remove the pan from the heat and fold in the sun-dried tomatoes and parmesan cheese.
Fold in the basil and season to taste with salt and black pepper. Serve hot, room temperature, or chilled.