Friday, August 16, 2013
Insalata di Riso - Italian Rice Salad
A wonderful seasonal salad, perfect for picnics or for a fast meal on a hot Summer day.
2 cups of Arborio rice
2 cans of Tuna in Oil
1 can of Corn, drained
1 can of Peas, drained
1 cup of chopped ham
1 cup of cubed or shredded cheese (Fontina, Asiago or Mozzarella)
1/4 cup of Italian Green Olives, pitted and chopped
1/4 cup Black Olives, pitted and chopped
1/4 Capers (optional)
3 Tbsp of Fresh Lemon Juice
1 cup of Cherry Tomatoes, halved
6 Tbsp of Extra Virgin Olive Oil
Salt and Pepper to taste
3 Hard Boiled Eggs, peeled and roughly chopped
Cook the rice according to packaged instructions, drain and add to a big bowl.
Add in all of your ingredients and toss everything together well.
Refrigerate for a couple hours before serving.