Best Italian Rice Salad Recipes

INSALATA DI RISO (ITALIAN RICE SALAD)

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.

ITALIAN RICE SALAD

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.

WARM ITALIAN RICE SALAD WITH SAUSAGE AND ROMAINE

Steps:

• Heat oil in 12-inch skillet over medium heat; add sausage and cook and stir, crumbling into small pieces, until cooked through and no longer pink, 5 to 7 minutes. Remove cooked sausage from skillet with a slotted spoon; drain on paper-towel-lined plate. Pour off all but 1 tablespoon rendered fat.
• Place mushrooms in skillet and cook over medium heat until tender, 2 to 3 minutes. Transfer from pan with slotted spoon to plate with sausage.
• Prepare Knorr® Rice Sides™ - Herb & Butter in skillet according to package directions. Stir dried Italian seasoning into the water; omit additional margarine. Three minutes before the rice is finished cooking, add the peas. When rice is done, stir in cooked sausage and mushrooms. Heat through.
• Add romaine lettuce and tomatoes; toss lightly. Scoop into serving bowls; top each serving with desired amount of shredded cheese and serve immediately.

ARBORIO RICE ITALIAN SALAD

Steps:

• Bring 3 C of salted water to boil in heavy saucepan with tight fitting lid. Add butter and rice. Stir while boiling for 1 minute. Cover and reduce heat to simmer. Cook rice undisturbed for 18-20 minute Fluff and allow to cool.
• While rice is cooling, blanch the broccoli, toast the pine nuts and chop the other ingredients.
• Transfer the rice and all ingredients to a serving bowl and toss to coat. Best served at room temp but can also be chilled.
• Play with the ingredients to your liking.

ITALIAN RICE SALAD

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.

NORTHERN ITALIAN RICE SALAD WITH SHRIMP AND VINAIGRETTE

Steps:

• WHISK TOGETHER VINAIGRETTE COMBINE ALL SALAD INGREDIENTS. TOSS WITH DRESSING AND LET MARINATE SEVERAL HOURS. SERVE ON BED OG GREENS

BETH ELON'S ITALIAN RICE SALAD

Steps:

• Bring enough water to cook the rice to a boil in a large saucepan and add about a teapoon of salt.
• Add the rice, and cook until al dente, stirring occasionally, about 15 minutes.
• Drain well.
• While the rice is cooking, whisk the vinegar and 2 tablespoons of the oil together.
• While the rice is still warm, mix in the dressing and set aside.
• Heat some of the remaining oil in a small pan.
• Beat the egg and add to make a thin omelet, moving in the sides of the firmed egg as it cooks to allow firming without turning over.
• When the omelet is fully cooked, remove from flame and chop into small pieces.
• Season with salt and freshly ground pepper and add to the seasoned rice.
• Add the diced chicken, the peas, the chopped onion and parsley to the rice and, with two forks, mix well.
• If the salad seems too dry, add some more olive oil.
• Taste, and season with some more salt and freshly ground pepper.
• Serve at room temperature on a bed of salad, surrounded by the tomato wedges.

ITALIAN ASPARAGUS RICE SALAD

Steps:

• Combine cheese and breadcrumbs in a medium bowl.
• Coat each chicken breast with breadcrumb mixture.
• Heat olive oil in skillet over medium-high heat until hot.
• Add chicken; cook and stir about 5 minutes until brown.
• Remove chicken; place in large bowl.
• Add spinach, rice, asparagus, tomatoes, onion, walnuts, and basil; toss well - Just before serving pour dressing over salad; toss to coat.