La salade de riz aux olives from Magrets & Mushrooms: More Country Recipes from South-West France by
Cook the rice in salted water and drain well. Pour on the vinaigrette, then cover and chill. Mix the tomatoes and peppers into the chilled rice. Pile on to a large serving dish and decorate with th...
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Ingredients
- 3 tbsp vinaigrette
- 2 or 3 small tomatoes, deseeded and cubed
- 250 g long white Camargue rice
- 110 g whole black olives
- 1½ tbsp capers
- salt
- pepper
- 1 green and 1 yellow pepper, deseeded and cubed
- 6 canned anchovy fillets, cut into pieces
- 3 hard-boiled eggs, sliced
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