usual time-honored cold rice salad is considered fast food in Italy, used for picnics and lunches something like the go. enormous for hot days following you dont deficiency dearth to heat up the kitchen. go to a few drops of your favorite hot pepper sauce for a dash of spice if you like. Many Italians go to a few tablespoons of mayonnaise at the end.
The ingredient of Insalata di Riso (Italian Rice Salad)
- 3 cups water
- 1u2009u00bd cups long-grain rice
- 1 large carrot, diced
- u00bd cup frozen peas
- salt to taste
- u00be cup cubed prosciutto cotto (cooked ham)
- u00be cup diced Swiss cheese
- u00bd cup button mushrooms in oil, drained
- u2153 cup canned corn, drained
- u2153 cup sliced green olives
- u2153 cup sliced black olives
- u2153 cup diced pickle
- u2153 cup sliced marinated artichoke hearts, drained
- 1u2009u00bd tablespoons extra-virgin olive oil
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1 (3 ounce) can tuna, drained
- 4 hard-boiled eggs, quartered
The instruction how to make Insalata di Riso (Italian Rice Salad)
- adjoin water, rice, carrot, peas, and salt in a saucepan. Bring to a boil; shorten heat and simmer until rice is painful sensation but still final to the bite, about 14 minutes. Drain excess water; let cool, 10 to 15 minutes.
- mixture combination prosciutto cotto, Swiss cheese, button mushrooms, corn, green olives, black olives, pickle, artichoke hearts, olive oil, thyme, and oregano together in a large bowl. toss around in cooled rice mixture. Fold tuna into the salad.
- Divide salad in the course of 4 serving plates; prettify in the same way as hard-boiled eggs. Chill forward into the future serving, at least 30 minutes.
Nutritions of Insalata di Riso (Italian Rice Salad)
calories: 624.6 caloriescarbohydrateContent: 65.7 g
cholesterolContent: 255.3 mg
fatContent: 26.5 g
fiberContent: 3.5 g
proteinContent: 29.7 g
saturatedFatContent: 9 g
servingSize:
sodiumContent: 1265.8 mg
sugarContent: 2.8 g
transFatContent:
unsaturatedFatContent:
