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Italian Rice Salad #SundaySupper
Italian Rice Salad - the perfect summer meal with all the flavours of the Mediterranean!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Ingredients
- 450 gms – 1 lb. rice arborio or parboiled
- 115 gms – 4 oz. ham cubed
- 150 gms – 5 oz. Swiss cheese cubed (emmenthal would be best)
- 85 gms – 3 oz. peas boiled and drained
- 85 gms – 3 oz. mixed Italian vegetable pickles giardiniera, chopped
- 85 gms – 3 oz. green olives pitted and quartered
- 150 gms – 5 oz. tuna
- 5 tbsp corn
- 10 cherry tomatoes quartered
- Basil leaves
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
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Cook the rice in salty boiling water following the package instructions. I suggest you keep it al dente as there is nothing worse that a rice salad made with overcooked rice! Drain it well and rinse it under cold water to get rid of the starch. Keep aside to cool down completely.
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Put the ham, cheese, peas, pickles, olives, tuna, corn, tomatoes, and basil in a big bowl and mix.
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When the rice is cold, add it to the bowl. Season with 2 tablespoons of extra virgin olive oil, and salt and pepper to taste. Mix well.
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Keep aside for 10 minutes and then serve.