Rice salad – Insalata di riso
Insalata di riso or risotto alla greca (Greek style rice) is a very common dish in Italy during the summer. It’s fast and easy to make, this is the way I prepare it but you’re free to add or substitute some ingredients with others at your own imagination. Some people like to add boiled eggs, salami and so on. I sometimes add some grated zucchini, chopped tomatoes and corn. If you prepare a lot of “insalata di riso” you can eat it for few days it will actually gain in flavors and you won’t have to cook for awhile.
Ingredients:
2 lbs. Vialone Nano, Arborio or parboiled rice
2 cans tuna fish in olive oil
2 medium pork hot dogs
2 cups Asiago cheese cut in cubes*
3 Tbsp. capers
1/2 cup green olives halved
1/4 cup black olives halved
1 cup ham cut in cubes, preferably not smoked
1/3 cup sliced sugarless pickles (without dill, only in vinegar)
2 ripe tomatoes, insides removed and cut in cubes
1 cup pickled onions
4 Tbsp. extra virgin olive oil
salt to taste
Instructions:
1. Cook the rice as directed and when it’s ready strain it and rinse it under cold running water.
2. While the rice is cooking, drain the olive oil from the tuna fish and add all the ingredients in a big bowl except the rice, olive oil and salt.
3. Mix the rice in the bowl with all the other ingredients add the oil and salt to taste.
4. Cover the bowl with plastic wrap and refrigerate for about three hours or better yet overnight.
Note:
*You can use other kinds of cheese like caciotta, provolone, mozzarella etc.
