Italian Rice Salad - the perfect summer meal with all the flavours of the Mediterranean!
450gms– 1 lb. ricearborio or parboiled
115gms– 4 oz. hamcubed
150gms– 5 oz. Swiss cheesecubed (emmenthal would be best)
85gms– 3 oz. peasboiled and drained
85gms– 3 oz. mixed Italian vegetable picklesgiardiniera, chopped
85gms– 3 oz. green olivespitted and quartered
150gms– 5 oz. tuna
2tbspextra virgin olive oil
Salt and pepper to taste
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.
Put the ham, cheese, peas, pickles, olives, tuna, corn, tomatoes, and basil in a big bowl and mix.
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.