Best Insalata Di Riso Rice Salad Recipes

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INSALATA DI RISO



Insalata di Riso image

Provided by Giada De Laurentiis

Time 35m

Yield 8 servings

Number Of Ingredients 15

1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 teaspoon kosher salt
1 teaspoon dried oregano
4 cups cooked long-grain white or brown rice
1/3 pound prosciutto cotto, ham or prosciutto crudo, diced (about 1 1/2 cups)
1/3 pound provolone cheese, diced (about 1 cup)
3 jarred roasted red peppers, diced (about 1 cup)
1 cup frozen peas, thawed
1 cup chopped pitted kalamata olives
1 teaspoon kosher salt
1 bulb fennel, diced small
One 6.7-ounce jar oil-packed tuna, drained, optional
1/2 cup chopped fresh basil, optional
4 hard-boiled eggs, peeled and quartered, optional

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.

SPRING VEGETABLE RICE SALAD (INSALATA DI RISO)



Spring Vegetable Rice Salad (Insalata di Riso) image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 20m

Yield 8 servings

Number Of Ingredients 12

1 cup Arborio rice
1/2 pound medium asparagus
1 cup shelled English peas, from about 1 pound fresh peas
2 pounds fresh fava beans
2 tablespoons plus 2 teaspoons lemon juice
Sea salt, preferably gray salt, and freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup thinly sliced basil leaves
2 tablespoons chopped flat-leaf Italian parsley
1 tablespoon grated lemon zest
1/2 cup small diced boiled ham
1/4 cup freshly grated Pecorino Romano

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.

INSALATE DI RISO: RICE SALAD



Insalate di Riso: Rice Salad image

Provided by Food Network

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10

2 cups rice
2 ounces fontina cheese, cubed
2 ounces mozzarella ball, cubed
2 ounces scamorza cheese, cubed
10 cherry tomatoes, quartered
1 cup black olives
3 tablespoons capers
5 anchovy filets, coarsely chopped
1/4 cup extra-virgin olive oil
Salt

Steps:

  • Cook the rice in boiling salted water according to the instructions on the package, stirring often. In a colander, rinse the rice thoroughly under cold water to stop the cooking process. Drain. In a large bowl, mix together the rice, fontina cheese, mozzarella, scamorza cheese, cherry tomatoes, olives, capers, and anchovies. Toss well. Add the olive oil and salt, to taste. Let rest for an hour in the refrigerator before serving.

INSALATA DI RISO (RICE SALAD)



Insalata Di Riso (Rice Salad) image

When I was younger, I would spend summers with my family in Italy. A big bowl of rice salad was always in the fridge for everyone to munch on when we were hungry. Such great memories go with this salad. Great for a hot day!

Provided by gobruijns

Categories     Rice

Time 15m

Yield 4 serving(s)

Number Of Ingredients 17

1 1/2 cups rice
8 ounces tuna, drained and shredded
1/4 lb fontina or 1/4 lb swiss cheese, diced
1/4 cup pitted sliced olive
1 pickled pepper, diced
1 tablespoon rinsed capers
2 tomatoes, ripe, peeled, seeded, diced (optional)
1/4 cup mushroom, in oil, diced (optional)
1/4 cup cornichon (gherkin) (optional)
1 -2 tablespoon cooked peas (optional)
1/4 cup pickled onion (optional)
2 hard-boiled eggs, sliced (optional)
2 pickled artichoke hearts, sliced (optional)
1 tablespoon minced parsley
1/4 cup olive oil
1 tablespoon lemon juice
salt and pepper

Steps:

  • The rice can be long grain but I prefer arborio. Boil the rice in plenty of salted water and a little oil until it's al dente. Drain the rice and rinse in cold water.
  • Add all other ingredients. You just want to add enough oil so that the rice doesn't stick together. Mix well.
  • Chill in the refrigerator.
  • Instead of tuna or in addition to it, you can add a chopped up hot dog and chopped ham.

Nutrition Facts : Calories 586.3, Fat 26.5, SaturatedFat 8.3, Cholesterol 54.5, Sodium 388.1, Carbohydrate 59.5, Fiber 1.4, Sugar 0.6, Protein 25.5

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