Best Insalata Di Riso Rice Salad Recipes

Insalata Di Riso (Rice Salad) image

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

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 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.