Italian Rice Salad - Insalata di Riso

Italian Rice Salad - Insalata di Riso.


Italian Rice Salad - Insalata di Riso

Ingredients

For 4 Person(s)

For the Rice Salad:

  • 2 cups carnaroli rice
  • 1 boullion cube
  • 8 cups water
  • 1 10oz jar Italian pickled vegetables, drained
  • 1 cup sweet frozen corn, thawed
  • 1 red bell pepper, cut into a 1/2 inch dice
  • 1 yellow bell pepper, cut into a 1/2 inch dice
  • 1 3oz can of Italian tuna packed in olive oil
  • 3 ounces mortadella, cut into a 1/2 inch dice
  • 1 cup castelvetrano olives
  • 1/2 cup extra virgin olive oil
  • salt and black pepper as desired
 
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Directions

  1. Get the ingredients used in this recipe HERE.
  2. Place a large saucepan on the stove with the water and boullion cube to a boil and cook the rice until al dente, about 20-25 minutes.
  3. Drain and run the rice under cold water. Leave the rice in a colander until it becomes quite dry and has completely cooled. Remove to a large mixing bowl.
  4. Add all the remaining ingredients to the bowl and mix until well combined. Taste for seasoning and season with salt and pepper as desired. Refrigerate until cold.
  5. *This recipe is ideal to make a day ahead of serving.

 

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