INSALATA DI RISO
Provided by Giada De Laurentiis
Time 35m
Yield 8 servings
Number Of Ingredients 15
Steps:
- For the dressing: In a large bowl, whisk together the olive oil, vinegar, salt and oregano.
- For the salad: To the dressing, add the cooked rice, prosciutto, cheese, peppers, peas, olives, salt, fennel and tuna and basil if using. Toss well to coat in the dressing. Allow to sit at room temperature for 15 minutes to let the flavors marry. Top with the hard-boiled eggs if using and serve.
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
RISOTTO SALAD
I found this great idea in the Times Picayune recipe archives, it's such a uniquely different way to serve risotto. Great in the summer!
Provided by Penny Stettinius
Categories Rice
Time 1h15m
Yield 4 cups, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Rinse the rice well in cool water.
- Drain well and set aside.
- Bring the stock to a gentle boil in a medium-size saucepan, then reduce to a simmer.
- Heat the 2 tablespoons olive oil in a large, heavy pot over medium-high heat.
- Add the onions and cook, stirring, until just soft, 1 to 2 minutes.
- Add the rice and cook, stirring constantly, until the grains are opaque, about 4 minutes.
- Add the stock and salt to taste.
- Stir gently until the liquid comes to a boil. Cover tightly, reduce the heat to low, and cook until all the liquid is absorbed, about 20 minutes. Remove from heat and let stand for about 15 minutes before stirring.
- Transfer the rice to a large bowl and gently stir to cool, breaking up any lumps with a wooden spoon.
- Add the lemon juice and toss gently to mix. Cover with a clean towel and let cool.
- When ready to serve, add the capers, tomatoes, parsley, basil, garlic and extra-virgin alive oil.
- Toss gently to mix.
- Season with the black pepper or crushed red pepper flakes.
- Serve at room temperature.
Nutrition Facts : Calories 629.5, Fat 23.2, SaturatedFat 3.6, Cholesterol 5.4, Sodium 519.5, Carbohydrate 92.1, Fiber 4.3, Sugar 5.5, Protein 12.2
SUMMER RISOTTO
My mom always made this hearty dish to use up late summer garden vegetables. Often, I'll add sautéed mushrooms and serve it as an entrée with crusty bread and a salad.-Shirley Hodge, Bangor, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, heat broth and keep warm. In a large skillet, saute onion in oil and butter until tender. Add rice; cook and stir for 2-3 minutes or until lightly browned. Stir in 1 cup warm broth. Cook and stir until all of the liquid is absorbed., Add remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to be absorbed between additions. Cook until risotto is creamy and rice is almost tender (total cooking time will be about 20 minutes)., Add the tomatoes, corn, feta cheese, herbs, salt and pepper; heat through. Sprinkle with Parmesan cheese. Serve immediately.
Nutrition Facts : Calories 202 calories, Fat 4g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 366mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.
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