Insalata Di Riso (Rice Salad) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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When I was younger, I would spend summers with my family in Italy. A big bowl of rice salad was always in the fridge for everyone to munch on when we were hungry. Such great memories go with this salad. Great for a hot day! Ingredients:
1 1/2 cups rice |
8 ounces tuna, drained and shredded |
1/4 lb fontina or 1/4 lb swiss cheese, diced |
1/4 cup pitted sliced olive |
1 pickled pepper, diced |
1 tablespoon rinsed capers |
2 tomatoes, ripe, peeled, seeded, diced (optional) |
1/4 cup mushroom, in oil, diced (optional) |
1/4 cup cornichon (gherkin) (optional) |
1 -2 tablespoon cooked peas (optional) |
1/4 cup pickled onion (optional) |
2 hard-boiled eggs, sliced (optional) |
2 pickled artichoke hearts, sliced (optional) |
1 tablespoon minced parsley |
1/4 cup olive oil |
1 tablespoon lemon juice |
salt and pepper |
Directions:
1. The rice can be long grain but I prefer arborio. Boil the rice in plenty of salted water and a little oil until it's al dente. Drain the rice and rinse in cold water.
2. Add all other ingredients. You just want to add enough oil so that the rice doesn't stick together. Mix well.
3. Chill in the refrigerator.
4. Instead of tuna or in addition to it, you can add a chopped up hot dog and chopped ham.
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