Insalata di Riso (Italian Rice Salad)
Recipe by Buckwheat Queen from allrecipes.com
Lunch 1 Hr. 14 Mins.
Ingredients
4
4 servings
- •3 cups water
- •1.5 cups long-grain rice
- •1 large carrot, diced
- •0.5 cup frozen peas
- •salt to taste
- •0.75 cup cubed prosciutto cotto (cooked ham)
- •0.75 cup diced Swiss cheese
- •0.5 cup button mushrooms in oil, drained
- •0.33333334326744 cup canned corn, drained
- •0.33333334326744 cup sliced green olives
- •0.33333334326744 cup sliced black olives
- •0.33333334326744 cup diced pickle
- •0.33333334326744 cup sliced marinated artichoke hearts, drained
- •1.5 tablespoons extra-virgin olive oil
- •1 teaspoon thyme
- •1 teaspoon oregano
- •1 (3 ounce) can tuna, drained
- •4 hard-boiled eggs, quartered
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 625
- Carbohydrate: 66g
- Fat: 27g
- Fiber: 4g
- Protein: 30g
- Sugar: 3g
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