Ingredients for - Insalata di Riso (Italian Rice Salad)
6.
Cubed prosciutto cotto (cooked ham) ¾ cup
8.
Button mushrooms in oil, drained ½ cup
9.
Canned corn, drained ⅓ cup
12.
Diced pickle ⅓ cup
13.
Sliced marinated artichoke hearts, drained ⅓ cup
18.
Hard-boiled eggs, quartered 4
How to cook deliciously - Insalata di Riso (Italian Rice Salad)
1 . Stage
Combine water, rice, carrot, peas, and salt in a saucepan. Bring to a boil; reduce heat and simmer until rice is tender but still firm to the bite, about 14 minutes. Drain excess water; let cool, 10 to 15 minutes.
2 . Stage
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. Stir in cooled rice mixture. Fold tuna into the salad.
3 . Stage
Divide salad among 4 serving plates; garnish with hard-boiled eggs. Chill before serving, at least 30 minutes.
Recipe information
Cooking:
15 min.
Servings per container:
4
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