Home Recipes Salad Grains Rice Salad Insalata di Riso (Italian Rice Salad)

Home Recipes Salad Grains Rice Salad Insalata di Riso (Italian Rice Salad)

Prep Time Prep: 15 m Cook Time Cook: 19 m Total Time Total: 1 h 14 m

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Salad, Grains, Rice Salad

  • 3 cups water
  • 1 1/2 cups long-grain rice
  • 1 large carrot, diced
  • 1/2 cup frozen peas
  • salt to taste
  • 3/4 cup cubed prosciutto cotto (cooked ham)
  • 3/4 cup diced Swiss cheese
  • 1/2 cup button mushrooms in oil, drained
  • 1/3 cup canned corn, drained
  • 1/3 cup sliced green olives
  • 1/3 cup sliced black olives
  • 1/3 cup diced pickle
  • 1/3 cup sliced marinated artichoke hearts, drained
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 1 (3 ounce) can tuna, drained
  • 4 hard-boiled eggs, quartered
  1. 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. 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. Divide salad among 4 serving plates; garnish with hard-boiled eggs. Chill before serving, at least 30 minutes.

Ingredients

  • 3 cups water
  • 1 1/2 cups long-grain rice
  • 1 large carrot, diced
  • 1/2 cup frozen peas
  • salt to taste
  • 3/4 cup cubed prosciutto cotto (cooked ham)
  • 3/4 cup diced Swiss cheese
  • 1/2 cup button mushrooms in oil, drained
  • 1/3 cup canned corn, drained
  • 1/3 cup sliced green olives
  • 1/3 cup sliced black olives
  • 1/3 cup diced pickle
  • 1/3 cup sliced marinated artichoke hearts, drained
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 1 (3 ounce) can tuna, drained
  • 4 hard-boiled eggs, quartered

Instructions

  1. 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. 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. Divide salad among 4 serving plates; garnish with hard-boiled eggs. Chill before serving, at least 30 minutes.