Italian Rice Salad Food

CLASSIC ITALIAN RICE SALAD RECIPE

Classic Italian Rice Salad Recipe image

TRADITIONAL ITALIAN RECIPE: This is one of my favourite salads! With cooked rice on hand, this hearty meal-in-a-bowl is ready in minutes. It's a summer rice salad, perfect for rising temperatures! Make a large bowl of this Italian favorite classic and relax, although you'll be hard pressed not to finish it in one sitting. This rice salad gets even better as days go by... just keep it in your refrigerator and go snorkeling.

Provided by Uncut Recipes

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

300gr Rice
200gr Tinned Tuna
200gr Corn
150gr Cherry Tomatoes
150gr Gruyere
150gr Yellow Pepper
100gr Hot Dogs
100gr Peas
100gr Pitted Black Olives
3 Scallions
Extra Virgin Olive Oil
Salt
100gr Dill Gherkins

Steps:

01 - Chop the Scallions and boil the Rice together with the Peas. 02 - Drain the Rice and let it cool completelly. 03 - Cut all of the Ingredients into little cubes. 04 - Mix all Ingredients together and the Rice into a salad bowl. 05 - Adjust with Salt and dress everything with some good Extra Virgin Olive Oil. 06 - Wrap the salad bowl and let the Rice Salad rest in the refrigerator for at least 1 hour.

Nutrition Facts : ServingSize 1 portion, Calories 210 cal, Fat 22 g

INSALATA DI RISO (ITALIAN RICE SALAD)

Insalata di Riso (Italian Rice Salad) image

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

Ingredients

3 cups water
1 ½ cups long-grain rice
1 large carrot, diced
½ cup frozen peas
salt to taste
¾ cup cubed prosciutto cotto (cooked ham)
¾ cup diced Swiss cheese
½ cup button mushrooms in oil, drained
⅓ cup canned corn, drained
⅓ cup sliced green olives
⅓ cup sliced black olives
⅓ cup diced pickle
⅓ cup sliced marinated artichoke hearts, drained
1 ½ tablespoons extra-virgin olive oil
1 teaspoon thyme
1 teaspoon oregano
1 (3 ounce) can tuna, drained
4 hard-boiled eggs, quartered

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 STYLE RICE SALAD

Italian Style Rice Salad image

Healthy, tasty Italian styled Rice Salad. Vegetarian friendly as it is or you can add cooked pancetta, tuna or mozzarella in the last step to make it more of a main meal? Great served up as side dish or served up as a sharing BBQ salad.

Provided by Luke and Kay - Flawless Food

Categories Dinner Lunch Salad Sharing Starter Vegetarian

Time 20m

Number Of Ingredients 21

Ingredients

200 grams Long Grain Rice (1 cup) (uncooked) (makes 600 grams (3 cups) once cookedCan use basmati rice instead)
310 mls Cold water ( 1 ¼ cup)
5 tbsp Olive oil
½ lemon (juice)
1 tbsp Italian Seasoning/ Dried Herbs (mix of Oregano, Thyme, Basil, Parsley, Sage, Red Pepper flakes)
2 tsp garlic puree (or 4 cloves minced)
8 Sundried Tomatoes (Chopped)
1 Orange Pepper (Diced)
½ Cucumber (Diced)
1 Red Onion (Diced)
100 gram Cherry or Plum Tomatoes (¾ cup) (quartered)
100 g Sweetcorn (¾ cup) (we used tinned)
60 g Green or/and Black Olives (½ cup)
4 tbsp Pine Nuts
3 tbsp Fresh Basil (chopped)
2 tbsp Fresh Parsley (chopped)
130 gram Cooked Diced Pancetta (fry in the Oil from sundried tomato jar )
or
1 tin Tuna (drained)
or
200 g Mozzarella (Balls or chopped )

Steps:

Cook rice before to give time for it to cool off. Follow instructions in notes below to make sure you cook the rice correctly. If adding Pancetta, cook that off in the sundried tomato oil and allow time to cool.
Make the dressing by mixing all the Italian Dressing ingredients together.
Put cooked rice in a mixing bowl and add all the chopped Italian Salad ingredients. Pour the dressing over and mix all in together.
Serve up in a large bowl or large plate with more fresh herbs.

Nutrition Facts : Calories 361 kcal, Carbohydrate 43 g, Protein 6 g, Fat 20 g, SaturatedFat 2 g, Sodium 247 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

COLD RICE SALAD

Cold Rice Salad image

Provided by Melissa d'Arabian : Food Network

Categories side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 1/2 cups long-grain white rice, rinsed
Salt
1 cup peas, blanched
1/2 red bell pepper, chopped
1/4 red onion, thinly sliced and soaked in ice water for 10 minutes
2 tablespoons rice wine vinegar
Salt and freshly ground black pepper
6 tablespoons vegetable oil
1 teaspoon toasted sesame oil

Steps:

For the rice: Place the rice, 3 cups water, and a pinch of salt in a pot, cover and bring to a boil. Reduce the heat and cook on low until tender, about 20 minutes. Turn the rice out onto a sheet tray and let it cool completely. Next, combine the rice, peas, red bell pepper and red onion. Toss gently.
For the dressing: In a small bowl, add the rice wine vinegar, a small pinch salt and a few turns of freshly ground pepper. Mix together and slowly drizzle in the vegetable oil and then the sesame oil.
Pour the dressing over the rice and mix until the rice is thinly coated. Taste, and re-season if necessary.

ITALIAN RICE SALAD

Italian Rice Salad image

Provided by Marian Burros

Categories salads and dressings, side dish

Time 10m

Yield 8 to 10 servings

Number Of Ingredients 17

Ingredients

1 pound tiny scallops (bay or calico)
5 cups cooked rice
1 pound shrimp, cooked, peeled and sliced in half lengthwise
2 tablespoons butter
1 1/2 cups finely diced green pepper
3/4 cup finely chopped red onion
1 to 1 1/2 cups cooked quartered artichoke hearts
1/4 cup capers
1/3 cup chopped fresh parsley
1/3 cup chopped fresh dill
10 tablespoons olive oil
6 or 7 tablespoons red wine vinegar
Salt and freshly ground black pepper to taste
2 large cloves garlic, minced
2 tablespoons chopped fresh basil
1/2 teaspoon dried oregano
2 tablespoons minced parsley

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

ARBORIO RICE ITALIAN SALAD

Arborio Rice Italian Salad image

My whole family loves this alternative to pasta salad. It's a great gluten free and dairy free (switch out oil for the butter) option. This is a modification of a recipe found on the Alessi Brand arborio rice box.

Provided by tasterns

Categories One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 cups arborio rice
2 tablespoons butter (or olive oil if dairy free)
1/4 cup pitted kalamata olive, sliced
1/4 cup roasted red pepper, diced
1/4 cup artichoke heart, diced
1/2 cup broccoli, flower-ettes small pieces- blanched al dente
1/2 cup thousand hills tm 100% grass-fed beef uncured summer sausage, diced (or other brand, gluten free, no MSG or fillers)
1/2 cup tomatoes, diced
3 tablespoons pine nuts, lightly toasted
2 tablespoons fresh Italian parsley, minced
1 1/2 tablespoons fresh basil, minced
1 teaspoon fresh oregano, minced
1/3 cup extra virgin olive oil, whisked together with
3 tablespoons white balsamic vinegar or 3 tablespoons rice vinegar
freshly ground sea salt and black pepper, to taste

Steps:

Bring 3 C of salted water to boil in heavy saucepan with tight fitting lid. Add butter and rice. Stir while boiling for 1 minute. Cover and reduce heat to simmer. Cook rice undisturbed for 18-20 minute Fluff and allow to cool.
While rice is cooling, blanch the broccoli, toast the pine nuts and chop the other ingredients.
Transfer the rice and all ingredients to a serving bowl and toss to coat. Best served at room temp but can also be chilled.
Play with the ingredients to your liking.

Nutrition Facts : Calories 547.8, Fat 29.5, SaturatedFat 6.7, Cholesterol 15.3, Sodium 245.8, Carbohydrate 64.4, Fiber 4.5, Sugar 1.2, Protein 6.9

ITALIAN RICE SALAD

Italian Rice Salad image

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

Ingredients

3 cups cooked rice, cooled
1 (6 ounce) jar marinated artichoke hearts, cut in 1/4 's
1/2 cup sliced ripe olives
1 red bell pepper, sliced julianne style
1/2 cup sliced celery
1/2 cup sliced green onion
1/2 cup chopped fresh parsley
1/2 cup frozen green pea (do not cook)
1/4 cup Wishbone Italian salad dressing
1/2 teaspoon garlic powder

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

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