INSALATA DI RISO (ITALIAN RICE SALAD)
Traditional cold rice salad is considered fast food in Italy, used for picnics and lunches on the go. Great for hot days when you don't want to heat up the kitchen. Add a few drops of your favorite hot pepper sauce for a dash of spice if you like. Many Italians add a few tablespoons of mayonnaise at the end.
Provided by Buckwheat Queen
Categories Salad Grains Rice Salad Recipes
Time 1h14m
Yield 4
Number Of Ingredients 18
Steps:
- Combine water, rice, carrot, peas, and salt in a saucepan. Bring to a boil; reduce heat and simmer until rice is tender but still firm to the bite, about 14 minutes. Drain excess water; let cool, 10 to 15 minutes.
- Mix prosciutto cotto, Swiss cheese, button mushrooms, corn, green olives, black olives, pickle, artichoke hearts, olive oil, thyme, and oregano together in a large bowl. Stir in cooled rice mixture. Fold tuna into the salad.
- Divide salad among 4 serving plates; garnish with hard-boiled eggs. Chill before serving, at least 30 minutes.
Nutrition Facts : Calories 624.6 calories, Carbohydrate 65.7 g, Cholesterol 255.3 mg, Fat 26.5 g, Fiber 3.5 g, Protein 29.7 g, SaturatedFat 9 g, Sodium 1265.8 mg, Sugar 2.8 g
ITALIAN RICE SALAD
If you like cold rice salads, this is a good recipe. It's better to serve the next day as it needs to marinate in the fridge.
Provided by Sissylu
Categories White Rice
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 8 ingredients and toss together.
- Mix garlic powder with salad dressing and pour over rice mixture.
- Cover and refrigerate.
- Better next day as this salad needs to marinate.
Nutrition Facts : Calories 197.4, Fat 4.4, SaturatedFat 0.7, Sodium 311.5, Carbohydrate 35.7, Fiber 3.6, Sugar 3, Protein 4.6
CITRUS RICE SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 1h16m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the Rice Salad:
- Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Arrange the almonds in a single layer on a baking sheet. Bake for 5 to 6 minutes until lightly golden. Cool completely, about 15 minutes
- In a medium saucepan, bring the chicken stock, salt and oil to a boil over medium-high heat Stir in the rice. Cover the saucepan, reduce the heat, and simmer until all the liquid has been absorbed and the rice is tender, about 40 minutes. Remove the pan from the heat and let sit for 5 minutes. Using a fork, fluff the rice and place in a large serving bowl. Add the parsley, orange zest, half of the lemon zest, green onions, and 1/4 cup of the almonds. Toss well.
- For the Vinaigrette:
- In a blender, combine the olive oil, orange juice, lemon juice, soy sauce, honey, and cumin. Blend until smooth. Season with salt and pepper, to taste.
- Pour the vinaigrette over the rice mixture and stir well. Season with salt and pepper, to taste. Garnish with the remaining lemon zest and almonds.
ITALIAN RICE SALAD
Provided by Marian Burros
Categories salads and dressings, side dish
Time 10m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Saute scallops in hot butter for about 3 minutes, just enough to cook them lightly.
- Combine scallops with remaining salad ingredients in serving bowl.
- Whisk oil with vinegar and beat in remaining dressing ingredients. Pour over salad and toss gently.
- Chill or serve at room temperature. It is better if salad is not too cool, for this detracts from the flavors.
Nutrition Facts : @context http, Calories 336, UnsaturatedFat 12 grams, Carbohydrate 30 grams, Fat 17 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 620 milligrams, Sugar 1 gram, TransFat 0 grams
BETH ELON'S ITALIAN RICE SALAD
I found this recipe in the weekend paper. It's a great way to use up leftover chicken, or you can poach a chicken breast just for the recipe, it's that good.
Provided by Mirj2338
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring enough water to cook the rice to a boil in a large saucepan and add about a teapoon of salt.
- Add the rice, and cook until al dente, stirring occasionally, about 15 minutes.
- Drain well.
- While the rice is cooking, whisk the vinegar and 2 tablespoons of the oil together.
- While the rice is still warm, mix in the dressing and set aside.
- Heat some of the remaining oil in a small pan.
- Beat the egg and add to make a thin omelet, moving in the sides of the firmed egg as it cooks to allow firming without turning over.
- When the omelet is fully cooked, remove from flame and chop into small pieces.
- Season with salt and freshly ground pepper and add to the seasoned rice.
- Add the diced chicken, the peas, the chopped onion and parsley to the rice and, with two forks, mix well.
- If the salad seems too dry, add some more olive oil.
- Taste, and season with some more salt and freshly ground pepper.
- Serve at room temperature on a bed of salad, surrounded by the tomato wedges.
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