Light summer dish: Italian rice salad
The classic Italian rice salad is a fresh summer recipe, tasty and simple, and one of the best things with it is that it allows you to freely add the ingredients you, your family and your guests love to eat in warm weather. In any Italian supermarket there is an aisle where you can find a specific mix of preserved vegetables called Condiriso that is used for insalata di riso but obviously it is much better to prepare it with fresh ingredients.
There are only two rules: don’t overboil the rice (Arborio, of course) and serve the salad cold !
- 4fl. oz. extra virgin olive oil
- 9 oz Arborio rice
- 1 red pepper
- 1 roma tomatoes
- 3 boiled eggs
- 5 oz pitted green olives
- 2 Frankfurter Würstel
- 3 small pickled cherkins
- 3 oz Fontina cheese (Italian or Danish)
Boil the Arborio rice in plenty of salted water for 12 minutes. Take the pot from the fire, and drain most of the water over a colander, then add some more cold water in order to stop the cooking and drain the rice well. Pour it in a large bowl and let it cool in the fridge, or even the freezer, for at least one hour.
Slice or cut into small cubes all the ingredients, mix with the rice and plenty of olive oil. That's it, ready to serve !
You can have fun creating always new combinations using different ingredients, as long as they are cut in small cubes or sliced:
- Marinated Artichoke Hearts
- Tuna fish
- Cooked ham
- Green Peas (uncut ...)
- Roasted Red Peppers
- Mushrooms in olive oil
- Roasted eggplant
- Celery stalks
And it’s not exhaustive, just select according to your fancy.