Rice Salad
A great summer dish easy to prepare for family and friends.
2 lbs. Vialone Nano, Arborio or parboiled rice
2 cans tuna fish in olive oil
2 medium pork hot dogs
2 cups mozzarella 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
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.
Notes:
This dish is very common in Italy during the summer. 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. If you prepare a lot of "insalata di riso" can eat it all week long.
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