Insalata di Riso – Rice Salad

Insalata di Riso - Rice Salad

Insalata di Riso – Rice Salad

With many variations consisting mainly of cold rice, green olives, ripe tomatoes and garden vegetables, rice salad can often be seen on buffet tables during the holiday season.  A standby in many Italian kitchens since it can be made with whatever is found in the fridge. This salad is attractive as well as being delicious and satisfying. This recipe can be adapted to what you have around the kitchen.

 1 pound (450 gr.) uncooked long-grain rice

½ cup sliced green olives

½ cup black olives, pitted

¼ cup dill pickles, diced

3.5 ounces (100 gr.) mild Italian cheese; Asiago, Mozzarella, Provolone, or Gruyere

3.5 ounce (100 gr.) cooked ham, sliced and diced

3 ounce (85 gr.) ripe tomatoes, diced

3 ounces (85 gr.) red sweet peppers, diced

3 ounce (85 gr.) cooked carrots, diced

3 ounce (85 gr.) cooked green peas

3 ounces (85 gr.) cooked green beans

1 small onion, chopped

 

For Dressing:

 ½ cup extra virgin olive oil

½ cup fresh lemon juice

1 tablespoon Dijon mustard

salt and pepper

 In a large pot of salted water cook the rice “al dente”. It is important not to over cook the rice or it will become mushy in the salad. Drain the rice and spread it out on a tea towel to dry. Add all the other ingredients to the cold rice. Mix up the dressing with a fork; pour it over the rice salad and toss to coat well. Add the tomatoes at the last moment. Adjust salt and pepper. Garnish with olives and red peppers. The salad can be prepared a day in advance but leave out the tomatoes until just before serving.  Serves 6

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