Italian Rice Salad (insalata di riso)
Versatile, fresh, rich and amazingly easy to make, this italian rice salad -aka-
insalata di riso
will become your favorite this summer.
/or any kind you like
/cut in wedges
large can pickled vegetables
artichokes, baby onions, capers, pickles, etc, /cut in small bites
extra virgin olive oil
In a large sized sauce pan add rice, 1 tablespoon of salt and cover with water by at least 5cm. Bring to a boil. Add salt and lower to a simmer. Cook until al dente.
Put rice on a colander and give the rice a quick rinse under cold water afterward to get rid of any starch that remains. Then pat it dry with a kitchen or paper towel.
Add rice to a mixing bowl and pour over 2 tablespoons of olive oil. Mix well and let the rice to cool down.
Add to the bowl the vegetables, olives, cherry tomatoes, mozzarella cheese, and tunna. Mix througly.
Season with salt, extravirgin olive oil, vinegar and basil leaves. Mix until combined and let it rest for half an hour before serving.
Maricruz Avalos F.