ITALIAN RICE SALAD - INSALATA DI RISO
Prep time
Cook time
Total time
Author: HATIBON
Recipe type: Salad,
Cuisine: Italian
Serves: 4 people
Ingredients
- 350 gr long grain rice, basmati would be perfect
- 2 medium tomatoes, cubed
- 2 cucumber, about 4 inches each
- 1 bell pepper, red yellow or green
- ⅔ cup fresh or frozen peas (100 gr)
- 1 freshly cooked corn on the cob
- 8-10 pickled cornichons
- 1 can of tuna, drained
- 2-3 spring onions, finely sliced
- 2 Tbs of finely chopped parsley
- ½ cup sliced olives
- 1 fresh mozzarella ball, cubed
- extra vergin olive oil
- salt, pepper
Instructions
- Cook peas for 5 minutes in salted water, put aside to cool.
- You can cook the rice in the same water for 13-15 minutes, checking it's doneness towards the end as not all rice take the same time to cook. Rinse under cold water to stop the cooking process and leave to cool completely.
- Using a sharp knife, remove the corn from the cob. If using canned, rinse and drain.
- Cut the tomatoes, cucumber, pepper and the cornichons into similar size cubes and place in a bowl with the rice.
- Throw in the rest of the ingredients, season with salt and pepper. Drizzle as much olive oil as you like and toss gently to combine everything.
- Cover with plastic wrap and chill in the fridge for a couple of hours.
Notes
It can be stored in the fridge for a couple of days if well wrapped. It actually tastes even better if made at least a day in advance.
You can add some lemon juice or vinegar to the dressing.
The rice can be cooked in chicken or vegetable broth.
Leave out the tuna and you have yourself a vegetarian dish.
You can make it with leftover rice.
You can add some lemon juice or vinegar to the dressing.
The rice can be cooked in chicken or vegetable broth.
Leave out the tuna and you have yourself a vegetarian dish.
You can make it with leftover rice.
Recipe by HatiBon English at https://www.hatibon.com/blog/2016/07/italian-rice-salad-insalata-di-riso/