Insalata Di Riso (Italian Rice Salad)
Serves: 4
Eloise Gerhold
1 January 1970
Based on User reviews:
42
Spice
46
Sweetness
54
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
3 cups
Water1.5 cups
Grain Rice (long-)1 large
Carrot (diced)1 cup
Pea (frozen)3 cup
Swiss Cheese (diced)1 cup
Canned Corn (drained)1 cup
Green Olive (sliced)1 cup
Black Olive (sliced)1 cup
Pickle (diced)1.5 tbsps
Extra-Virgin Olive Oil1 tsp
Thyme1 tsp
Oregano90 g
Tuna (can, drained)Directions:
1
Combine water, rice, carrot, peas, and salt in a saucepan
2
Bring to a boil; reduce heat and simmer until rice is tender but still firm to the bite, about 14 minutes
3
Drain excess water; let cool, 10 to 15 minutes
4
Mix prosciutto cotto, Swiss cheese, button mushrooms, corn, green olives, black olives, pickle, artichoke hearts, olive oil, thyme, and oregano together in a large bowl
5
Stir in cooled rice mixture
6
Fold tuna into the salad
7
Divide salad among 4 serving plates; garnish with hard-boiled eggs
8
Chill before serving, at least 30 minutes