Italian Rice Salad Food

CLASSIC ITALIAN RICE SALAD RECIPE

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.

INSALATA DI RISO (ITALIAN RICE SALAD)

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.

ITALIAN STYLE RICE SALAD

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.

ITALIAN RICE SALAD

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.

COLD RICE SALAD

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-STYLE RICE

Steps:

• In a saucepan, saute onion in butter until tender. Add rice; cook on medium for 2 minutes, stirring constantly. Stir in broth and turmeric; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until liquid is absorbed. Stir in cheese.

ITALIAN RICE SALAD

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.

ARBORIO RICE ITALIAN SALAD

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.