Rice Salad - Insala di Riso

Ingredients

  • 1 1/2 cups (300 g) parboiled rice (the grains should not stick)
  • Either: An 8-ounce (200 g) can tuna, drained and shredded, and four canned sardines, boned and shredded
  • Or: 1 hot dog, cooked and sliced, and a 1/4 pound (100 g) slab of ham, diced
  • 1/4 pound (100 g) Fontina or Swiss cheese, diced
  • 1/4 cup pitted, sliced black olives
  • 1 pickled bell pepper, diced
  • 2 ripe, peeled, seeded tomatoes, diced (optional)
  • 1/4 cup mushrooms in oil, diced (optional)
  • 1-2 tablespoons cooked peas (optional)
  • 1/4 cup pickled button onions (optional)
  • 2 hard boiled eggs, sliced or quartered (optional)
  • 1 tablespoon rinsed salted or pickled capers (optional)
  • 2 pickled artichoke hearts, sliced (optional)
  • 1 tablespoon minced parsley
  • 1/4 cup olive oil or mayonnaise
  • A tablespoon of lemon juice
  • Salt and pepper to taste

Description

Rice Salad, Or Insalata Di Riso, Is One Of Those Classic Italian Summer Dishes That Varies Greatly From Cook Too Cook. This Recipe Is Especially Rich To Give An Idea Of What Can Go Into It. Feel Free To Tone It Down Or Substitute Other Things To Your Tast

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