Insalate Di Riso Rice Salad Recipes

INSALATA DI RISO (ITALIAN RICE SALAD)

Steps:

• 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.

INSALATA DI RISO (RICE SALAD)

Steps:

• 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.

INSALATE DI RISO: RICE SALAD

Steps:

• Cook the rice in boiling salted water according to the instructions on the package, stirring often. In a colander, rinse the rice thoroughly under cold water to stop the cooking process. Drain. In a large bowl, mix together the rice, fontina cheese, mozzarella, scamorza cheese, cherry tomatoes, olives, capers, and anchovies. Toss well. Add the olive oil and salt, to taste. Let rest for an hour in the refrigerator before serving.

INSALATA DI RISO

Steps:

• For the dressing: In a large bowl, whisk together the olive oil, vinegar, salt and oregano.
• For the salad: To the dressing, add the cooked rice, prosciutto, cheese, peppers, peas, olives, salt, fennel and tuna and basil if using. Toss well to coat in the dressing. Allow to sit at room temperature for 15 minutes to let the flavors marry. Top with the hard-boiled eggs if using and serve.

SPRING VEGETABLE RICE SALAD (INSALATA DI RISO)

Steps:

• Bring a large pot of salted water to a boil. Add rice, stir, and adjust heat to maintain a simmer. Cook, stirring occasionally to prevent any grains from sticking to the pot, until the rice is just barely done, about 15 minutes. It will continue to cook as it cools. Drain the rice well and spread it out on a tray to cool quickly.
• Bring another large pot of salted water to a boil. Holding an asparagus spear in both hands, bend the spear until it breaks naturally at the point where it becomes tough. Repeat with the remaining spears. Discard the tough ends and cut the tender part into 1/3-inch lengths. Blanch asparagus and peas together in the boiling water for 1 minute and 30 seconds, then lift out with a strainer and transfer to a paper towel lined baking sheet to cool.
• Shell the fava beans, then blanch the unpeeled beans in the same boiling water for about 3 minutes. Drain, transfer them to a paper towel lined baking sheet to cool. Peel the fava beans by pinching open the loose skin; the peeled bean should slip out easily.
• Put the lemon juice in a small bowl. Season with salt and pepper. Gradually whisk in the olive oil.
• In a large bowl, combine the cooled rice, asparagus, peas, fava beans, basil, parsley, lemon zest, ham and cheese. Toss with your hands to blend. Pour the dressing over the salad (you may not need it all) and toss gently. Taste and adjust seasoning.

INSALATA DI RISO (ITALIAN RICE SALAD)

Steps:

• 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.