Italian Rice Salad (Insalata di riso)
The perfect hot weather meal, Italian Rice Salad is quick and easy to prepare and makes the perfect satisfying and refreshing lunch or dinner!
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1 cup long grain rice
- 1/2 cup frozen or canned corn
- 1/2 cup frozen peas
- 1/2 cup cooked ham ((prosciutto cotto) cut into ribbons)
- 1/2 cup Italian giardiniera ((pickled vegetables) cut into bite sized pieces)
- 1/4 cup pitted green olives (thinly sliced)
- 1 tsp oregano
- 2 tbsp fresh chives (chopped)
- 2 tbsp fresh parsley (chopped)
- 1/4 cup olive oil (plus 1 tbsp reserved oil from the pickled vegetables )
- 1 tbsp apple cider vinegar
- salt and pepper to taste
- 1 hard boiled egg
Instructions
- 1
Prepare your rice several hours before assembling the rice salad. In a medium sized sauce pan, bring 2 cups of water to a boil. Add salt and the rice and lower to a simmer. Cook with the lid on for 12 minutes. Turn off the heat and let sit with the lid on for about 5 more minutes, until the rice is cooked. Fluff with a fork and transfer to a large bowl or spread on a cookie sheet to cool. Place in refrigerator and cool completely.
- 2
If using frozen peas and corn, blanch the vegetables (separately) in boiling water for 1 minute. Drain and plunge in an ice bath to cool completely.
- 3
Add all ingredients to the rice and toss well to combine.
- 4
Cut hard boiled egg in half or quarters and place on the salad before serving.