Insalata Di Riso (Rice Salad)

Recipe by gobruijns
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    cups rice
  • 8
    ounces tuna, drained and shredded
  • 14
    lb fontina or 1/4 lb swiss cheese, diced
  • 14
    cup pitted sliced olive
  • 1
    pickled pepper, diced
  • 1
    tablespoon rinsed capers
  • 2
    tomatoes, ripe, peeled, seeded, diced (optional)
  • 14
    cup mushroom, in oil, diced (optional)
  • 14
    cup cornichon (gherkin) (optional)
  • 1 -2
    tablespoon cooked peas (optional)
  • 14
    cup pickled onion (optional)
  • 2
    hard-boiled eggs, sliced (optional)
  • 2
    pickled artichoke hearts, sliced (optional)
  • 1
    tablespoon minced parsley
  • 14
  • 1
    tablespoon lemon juice
  • salt and pepper
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DIRECTIONS

  • The rice can be long grain but I prefer arborio. Boil the rice in plenty of salted water and a little oil until it's al dente. Drain the rice and rinse in cold water.
  • Add all other ingredients. You just want to add enough oil so that the rice doesn't stick together. Mix well.
  • Chill in the refrigerator.
  • Instead of tuna or in addition to it, you can add a chopped up hot dog and chopped ham.
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