Italian rice salad - insalata di riso
Recipe by Rosa Lanzillotti
1 1/2 cups (300 g) parboiled rice (the grains should not stick)
Either: An 8-ounce (200 g) can tuna, drained and shredded, and four canned sardines, boned and shredded
Or: 1 hot dog, cooked and sliced, and a 1/4 pound (100 g) slab of ham, diced
1/4 pound (100 g) Fontina or Swiss cheese, diced
1/4 cup pitted, sliced black olives
1 pickled bell pepper, diced
2 ripe, peeled, seeded tomatoes, diced (optional)
1/4 cup mushrooms in oil, diced (optional)
1-2 tablespoons cooked peas (optional)
1/4 cup pickled button onions (optional)
2 hard boiled eggs, sliced or quartered (optional)
1 tablespoon rinsed salted or pickled capers (optional)
2 pickled artichoke hearts, sliced (optional)
1 tablespoon minced parsley
1/4 cup olive oil or mayonnaise
A tablespoon of lemon juice
Salt and pepper to taste
Prep. Time → 20 min
Cook Time → 20 min
1. Cook the rice in abundant boiling, slightly salted water. Rinse it with cold water and let it drain. Meanwhile, assemble the remaining ingredients. Once the rice has cooled, combine everything in a bowl and chill the salad in the refrigerator.
starters August 30, 2013 14:48
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