Antipasto rice salad

An antipasto rice salad with char-grilled eggplant, sun-dried tomato and basil pesto.

  • 35 mins cooking
  • Serves 4
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Antipasto rice salad
  • 1 1/2 cup (300g) brown medium-grain rice
  • 2 1/4 cup (560ml) water
  • 25 gram butter
  • 3/4 cup (110g) coarsely chopped char-grilled eggplant
  • 3/4 cup (110g) coarsely chopped semi-dried tomatoes
  • 1/3 cup (90g) basil pesto dip
  • 1/2 cup (40g) flaked parmesan cheese
  • 50 gram baby rocket leaves (arugula)


Antipasto rice salad
  • 1
    Wash rice with cold water until water runs clear; drain well.
  • 2
    Combine rice, the water and butter in 2.5-litre (10-cup) rice cooker; secure lid. Cook, stirring occasionally, about 30 minutes or until cooker automatically switches to 'keep warm'; stand 20 minutes. Cool about 1 hour or until it reaches room temperature.
  • 3
    Stir in remaining ingredients; season to taste.


You can char-grill your own vegetables or use bottled antipasto vegetables or char-grilled vegetables from the delicatessen. You will need about 1½ cups of mixed antipasto vegetables.

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