Insalata di riso (Italian rice salad)

Insalata di riso (Italian rice salad)

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About this recipe: White rice is mixed with prosciutto cotto, tuna, hard-boiled eggs, olives and artichokes in this Italian salad that's perfect for a picnic lunch.

Buckwheat Queen

Serves: 4 

  • 700ml water
  • 280g long-grain rice
  • 1 large carrot, diced
  • 75g fresh or frozen peas
  • salt to taste
  • 100g prosciutto cotto (cooked ham), cubed
  • 100g Swiss cheese, diced
  • 80g button mushrooms in oil, drained
  • 55g sweetcrorn, drained
  • 55g sliced green olives
  • 45g sliced black olives
  • 50g diced pickle
  • 45g sliced marinated artichoke hearts, drained
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 100g tuna, drained
  • 4 hard-boiled eggs, quartered

Prep:15min  ›  Cook:19min  ›  Extra time:40min cooling  ›  Ready in:1hr14min 

  1. Combine water, rice, carrot, peas and salt in a saucepan. Bring to the 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, cheese, button mushrooms, sweetcorn, 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.

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