Insalata di Riso (Italian Rice Salad) recipe
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Ingredients
- 3 cups water 1 ½ cups long-grain rice 1 large carrot, diced ½ cup frozen peas salt to taste ¾ cup cubed prosciutto cotto (cooked ham) ¾ cup diced Swiss cheese ½ cup button mushrooms in oil, drained ⅓ 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 1 ½ tablespoons extra-virgin olive oil 1 teaspoon thyme 1 teaspoon oregano 1 (3 ounce) can tuna, drained 4 hard-boiled eggs, quartered
Nutrition Info
- 624.6 caloriescarbohydrate: 65.7 gcholesterol: 255.3 mgfat: 26.5 gfiber: 3.5 gprotein: 29.7 gsaturatedFat: 9 gservingSize: -sodium: 1265.8 mgsugar: 2.8 gtransFat: : -unsaturatedFat: : -
Directions Insalata di Riso (Italian Rice Salad)
Directions
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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.
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.
Divide salad among 4 serving plates, garnish with hard-boiled eggs. Chill before serving, at least 30 minutes.