Insalata Di Riso-Rice Salad

rice-salad-silvia-baldini

Insalata Di Riso-Rice Salad
Print Recipe
Servings Prep Time
8 people 25 minutes
Cook Time Passive Time
15 minutes 1 hour plus
Servings Prep Time
8 people 25 minutes
Cook Time Passive Time
15 minutes 1 hour plus
Insalata Di Riso-Rice Salad
Print Recipe
Servings Prep Time
8 people 25 minutes
Cook Time Passive Time
15 minutes 1 hour plus
Servings Prep Time
8 people 25 minutes
Cook Time Passive Time
15 minutes 1 hour plus
Ingredients
  • 3 cups rice arborio
  • 1 cup peas frozen work well
  • 1 can tuna olive oli drained, broken in to chunks
  • 4 medium/large eggs
  • 1 medium tomato diced
  • 1/2 cup green olives pitted
  • 2 roasted peppers diced
  • 1/2 cup pickled vegetables
  • 4 hot dogs
  • 1/2 cup parmesan slivers diced fontina or pecorino are good substitute
  • 2 teaspoons chopped parsley
  • 6 leaves basil teared in small pieces
  • 1 medium lemon juice
  • 3 tablespoons olive oil
  • salt and pepper
  • 2 tablespoons mayonnaise optional
Servings: people
Units:
Instructions
  1. Boil the rice in salted water for 15 minutes, add the peas during the last 7 minutes. Drain well and rinse in cold water. Reserve in a large bowl. Meanwhile cook the eggs for 9/10 minutes till hardboiled. Peel and cut in to eights. Cook the hot dogs for a couple of minutes in boiling water, then drain and slice in small rounds. Add the tuna, the tomatoes, the olives, the peppers, the pickled vegetables, the sliced hot dogs, the parmesan to the rice. Dress the salad with the olive oil, lemon salt pepper and mayonnaise if using. Add the chopped herbs mix well, and lastly add the eggs. Cover with film and rest in the fridge for at least 1 hour. Overnight is better.
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