INSALATA DI RISO (ITALIAN RICE SALAD)
Traditional cold rice salad is considered fast food in Italy, used for picnics and lunches on the go. Great for hot days when you don't want to heat up the kitchen. Add a few drops of your favorite hot pepper sauce for a dash of spice if you like. Many Italians add a few tablespoons of mayonnaise at the end.
Provided by Buckwheat Queen
Categories Salad Grains Rice Salad Recipes
Time 1h14m
Yield 4
Number Of Ingredients 18
Steps:
- 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.
Nutrition Facts : Calories 624.6 calories, Carbohydrate 65.7 g, Cholesterol 255.3 mg, Fat 26.5 g, Fiber 3.5 g, Protein 29.7 g, SaturatedFat 9 g, Sodium 1265.8 mg, Sugar 2.8 g
SPRING VEGETABLE RICE SALAD (INSALATA DI RISO)
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 20m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add rice, stir, and adjust heat to maintain a simmer. Cook, stirring occasionally to prevent any grains from sticking to the pot, until the rice is just barely done, about 15 minutes. It will continue to cook as it cools. Drain the rice well and spread it out on a tray to cool quickly.
- Bring another large pot of salted water to a boil. Holding an asparagus spear in both hands, bend the spear until it breaks naturally at the point where it becomes tough. Repeat with the remaining spears. Discard the tough ends and cut the tender part into 1/3-inch lengths. Blanch asparagus and peas together in the boiling water for 1 minute and 30 seconds, then lift out with a strainer and transfer to a paper towel lined baking sheet to cool.
- Shell the fava beans, then blanch the unpeeled beans in the same boiling water for about 3 minutes. Drain, transfer them to a paper towel lined baking sheet to cool. Peel the fava beans by pinching open the loose skin; the peeled bean should slip out easily.
- Put the lemon juice in a small bowl. Season with salt and pepper. Gradually whisk in the olive oil.
- In a large bowl, combine the cooled rice, asparagus, peas, fava beans, basil, parsley, lemon zest, ham and cheese. Toss with your hands to blend. Pour the dressing over the salad (you may not need it all) and toss gently. Taste and adjust seasoning.
ITALIAN RICE SALAD
If you like cold rice salads, this is a good recipe. It's better to serve the next day as it needs to marinate in the fridge.
Provided by Sissylu
Categories White Rice
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 8 ingredients and toss together.
- Mix garlic powder with salad dressing and pour over rice mixture.
- Cover and refrigerate.
- Better next day as this salad needs to marinate.
Nutrition Facts : Calories 197.4, Fat 4.4, SaturatedFat 0.7, Sodium 311.5, Carbohydrate 35.7, Fiber 3.6, Sugar 3, Protein 4.6
ITALIAN RICE SALAD
Provided by Marian Burros
Categories salads and dressings, side dish
Time 10m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Saute scallops in hot butter for about 3 minutes, just enough to cook them lightly.
- Combine scallops with remaining salad ingredients in serving bowl.
- Whisk oil with vinegar and beat in remaining dressing ingredients. Pour over salad and toss gently.
- Chill or serve at room temperature. It is better if salad is not too cool, for this detracts from the flavors.
Nutrition Facts : @context http, Calories 336, UnsaturatedFat 12 grams, Carbohydrate 30 grams, Fat 17 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 620 milligrams, Sugar 1 gram, TransFat 0 grams
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