Insalata di Riso (Italian Rice Salad) - Master recipes
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...
Ingredients
- Water - 3 cups
- Long-grain rice - 1 ½ cups
- Carrot, diced - 1 large
- Frozen peas - ½ cup
- Salt to taste - ½ cup
- Cubed prosciutto cotto (cooked ham) - ¾ cup
- Diced Swiss cheese - ¾ cup
- Button mushrooms in oil, drained - ½ cup
- Canned corn, drained - ⅓ cup
- Sliced green olives - ⅓ cup
- Sliced black olives - ⅓ cup
- Diced pickle - ⅓ cup
- Sliced marinated artichoke hearts, drained - ⅓ cup
- Extra-virgin olive oil - 1 ½ tablespoons
- Thyme - 1 teaspoon
- Oregano - 1 teaspoon
- Tuna, drained - 1 (3 ounce) can
- Hard-boiled eggs, quartered - 4
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