Insalata di Riso Italian Rice Salad Recipe
Insalata di Riso is a classic Italian rice salad featuring Carnaroli or Arborio rice combined with tangy pickled vegetables, tuna in olive oil, ham, cheese, olives, boiled eggs, and fresh peas. This refreshing and colorful dish is perfect for a light lunch or a side at picnics, offering a delightful balance of textures and Mediterranean flavors in just 35 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
Ingredients
Rice and Vegetables
- 1 cup (200g) Carnaroli or Arborio rice
- ¾ cup (100g) frozen peas
- Salt, to taste
Pickled Vegetables and Add-ins
- 1 cup (290g/10oz) jar pickled vegetables (such as Giardiniera or Gusto Riso), drained and chopped if needed
- 1/3 cup (40g) olives, drained
- 6 oz (160g) tuna in olive oil, drained
- 3/4 cup (3.5oz/100g) cubed ham
- 3.5 oz (100g) cheese, cubed (about 3/4 cup)
- 2 hard boiled eggs
Instructions
- Cook the Rice: Bring a large pot of well-salted water to a boil. Add the Carnaroli or Arborio rice and cook for about 20 minutes until tender. Add the frozen peas during the last minute, cooking just until heated through. Drain the rice and peas in a sieve.
- Cool the Rice and Peas: Rinse the drained rice and peas under cold running water until completely cooled. Let them drain thoroughly to remove excess water.
- Prepare Vegetables and Proteins: Drain the pickled vegetables, tuna, and olives. If the vegetables are not already chopped, cut them into small pieces. Add all these ingredients to a large mixing bowl.
- Add Ham and Cheese: Cube the ham and cheese, then add them to the bowl with the other ingredients.
- Incorporate Eggs: Roughly chop one of the hard boiled eggs and mix it into the salad. Optionally, cut the second egg into quarters for garnish on top.
- Combine and Serve: Ensure the rice and peas are well drained, then add them to the bowl. Toss gently but thoroughly to combine all ingredients. Arrange the quartered egg on top as decoration and serve immediately or chilled.
Notes
- Use Carnaroli or Arborio rice for best texture and to prevent the salad from becoming mushy.
- Rinsing the rice with cold water stops the cooking process and cools the salad for serving.
- The salad can be customized with different pickled vegetables or cured meats according to preference.
- Keep the salad refrigerated if preparing in advance and consume within 1-2 days for freshness.
- This salad is best served cold or at room temperature to enjoy all flavors.
