Name: Insalata di Riso (Italian Rice Salad)
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Water - 3 cups; Long-grain rice - 1 ½ cups; Carrot, diced - 1 large; Frozen peas - ½ cup; Salt to taste - ½ cup; Cubed prosciutto cotto (cooked ham) - ¾ cup; Diced Swiss cheese - ¾ cup; Button mushrooms in oil, drained - ½ cup; Canned corn, drained - ⅓ cup; Sliced green olives - ⅓ cup; Sliced black olives - ⅓ cup; Diced pickle - ⅓ cup; Sliced marinated artichoke hearts, drained - ⅓ cup; Extra-virgin olive oil - 1 ½ tablespoons; Thyme - 1 teaspoon; Oregano - 1 teaspoon; Tuna, drained - 1 (3 ounce) can; Hard-boiled eggs, quartered - 4

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Insalata di Riso (Italian Rice Salad)

1. Water - 3 cups

2. Long-grain rice - 1 ½ cups

3. Carrot, diced - 1 large

4. Frozen peas - ½ cup

5. Salt to taste - ½ cup

6. Cubed prosciutto cotto (cooked ham) - ¾ cup

7. Diced Swiss cheese - ¾ cup

8. Button mushrooms in oil, drained - ½ cup

9. Canned corn, drained - ⅓ cup

10. Sliced green olives - ⅓ cup

11. Sliced black olives - ⅓ cup

12. Diced pickle - ⅓ cup

13. Sliced marinated artichoke hearts, drained - ⅓ cup

14. Extra-virgin olive oil - 1 ½ tablespoons

15. Thyme - 1 teaspoon

16. Oregano - 1 teaspoon

17. Tuna, drained - 1 (3 ounce) can

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.