Tuscan Rice Salad Food

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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

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

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

TUSCAN SALAD



Tuscan Salad image

Provided by Giada De Laurentiis

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

8 ounces green beans, cut into 1 to 2-inch pieces (about 2 cups)
1 head Romaine lettuce, torn
1 (15-ounce) can cannellini beans, drained and rinsed
1/2 cup pitted black olives
1/2 red onion, cut into slivers
1 lemon, juiced
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 ounce shaved Parmesan (about 1/2 cup)

Steps:

  • Bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for about 2 minutes, or until beans are slightly tender. Transfer the cooked green beans to a bowl of ice water and let cool for 3 minutes. Drain the green beans.
  • In a large bowl, combine the green beans with the lettuce, cannellini beans, olives, and red onion. Toss to combine. Drizzle with lemon juice and olive oil. Sprinkle with salt and pepper and toss to coat. Top with shaved Parmesan and serve.

TUSCAN BROWN & WILD RICE RECIPE



Tuscan Brown & Wild Rice Recipe image

Try this Tuscan Brown & Wild Rice Recipe. Tossed with olives, asparagus and red peppers, this Tuscan Brown & Wild Rice Recipe makes one tasty dish!

Provided by My Food and Family

Categories     Rice

Time 1h40m

Yield 9 servings, about 3/4 cup each

Number Of Ingredients 8

2-3/4 cups water
1-1/4 cups wild and brown rice blend (without seasoning), uncooked
1/2 lb. fresh asparagus spears, trimmed, blanched and cut into 1-inch lengths
1/2 cup chopped red peppers
1/4 cup sliced Kalamata olives
1 cup minced fresh Italian parsley
1 Tbsp. lemon zest
3/4 cup KRAFT Tuscan House Italian Dressing

Steps:

  • Bring water and rice to boil in medium saucepan, stirring occasionally; cover. Simmer on medium-low heat 45 to 55 min. or until rice is tender and liquid is absorbed. (Do not remove lid or stir during cook time.) Remove from heat; fluff with fork. Cool.
  • Spoon rice into large bowl. Add remaining ingredients; mix lightly.

Nutrition Facts : Calories 160, Fat 5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g

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

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

TUSCAN TOSSED SALAD



Tuscan Tossed Salad image

I like to let this salad sit awhile to allow the flavors to blend. Serve it in a pretty, clear trifle dish and you'll have a stunning side dish on the table.-Elaine Sweet, Dallas, Texas

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 16 servings.

Number Of Ingredients 16

1 loaf (1 pound) focaccia bread, cut into 1-inch cubes
1 tablespoon plus 1/4 cup olive oil, divided
1/2 cup balsamic vinegar
1/3 cup minced fresh basil
4 anchovy fillets, rinsed and chopped
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (5 ounces) spring mix salad greens
3 large yellow or red tomatoes, seeded and chopped
3 cups grape tomatoes
2 medium cucumbers, peeled, seeded and diced
1/2 cup pitted Greek olives, halved
1/2 cup chopped celery
1/2 cup chopped red onion
1 jar (7 ounces) roasted sweet red peppers, drained and sliced

Steps:

  • Place bread cubes in a single layer on a baking sheet; drizzle with 1 tablespoon oil. Bake at 400° for 5-7 minutes or until lightly toasted. Cool on a wire rack., For dressing, in a small bowl, whisk the vinegar, basil, anchovies, garlic, salt, pepper and remaining oil. In a large bowl, combine the greens, tomatoes, cucumbers, olives, celery, onion and red peppers., In a 3-qt. trifle bowl or deep salad bowl, layer with a third of the bread cubes and a third of the greens mixture; drizzle with a third of the dressing. Repeat layers twice. Cover and refrigerate until serving.

Nutrition Facts : Calories 157 calories, Fat 7g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 366mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

TUSCAN RICE SALAD



Tuscan Rice Salad image

Serve this main-course salad with some crusty bread, and offer fresh fruit for dessert. To prepare the dish, use leftovers from the Roast Pork Loin with Garlic and Rosemary, or broil two 4-ounce boneless pork loin chops until cooked through and then dice.

Provided by Phil Franco

Categories     Rice

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

1 cup arborio rice or 1 cup medium-grain white rice
3/4 teaspoon salt
1/4 cup red wine vinegar
2 tablespoons olive oil (preferably extra-virgin)
1 large egg
1 tablespoon grated parmesan cheese
vegetable oil cooking spray
1 cup finely diced cooked pork
1 cup frozen baby peas, thawed (or 1 small can of peas)
1/3 cup chopped red onion
3 tablespoons chopped fresh Italian parsley
6 large lettuce leaves
1 medium tomatoes, cut into thin wedges

Steps:

  • Bring large saucepan of water to boil. Stir in rice and salt. Reduce heat to medium and simmer uncovered until rice is tender, stirring occasionally, about 15 minutes. Drain rice well.
  • Whisk vinegar and oil in large bowl. Add warm rice and toss to coat.
  • Whisk egg and Parmesan cheese in small bowl to blend. Spray medium nonstick skillet with vegetable oil spray and heat over medium-high heat. Add egg mixture and stir constantly until scrambled and curds are set, about 1 minute. Remove from heat and cool. Cut egg into small pieces. Season to taste with pepper.
  • Stir egg pieces, pork, peas, red onion and parsley into rice. Season salad to taste with salt and pepper. Line shallow bowl with lettuce leaves. Spoon rice salad onto leaves. Surround with tomato wedges. Serve at room temperature.
  • Serves 4.

Nutrition Facts : Calories 311.4, Fat 8.8, SaturatedFat 1.7, Cholesterol 47.6, Sodium 490.3, Carbohydrate 48.6, Fiber 4.4, Sugar 3.8, Protein 8.3

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

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

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

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

TUNA, RICE AND BEAN SALAD



Tuna, Rice and Bean Salad image

If you can stir cooked rice, salad greens, flaky tuna and a few other goodies together, you can make this tasty, 15-minute salad.

Provided by My Food and Family

Categories     Home

Time 15m

Yield 4 servings, 2-1/2 cups each

Number Of Ingredients 8

2-2/3 cups cooked long-grain white rice, cooled
2 cups tightly packed torn mixed salad greens
3 cans (5 oz. each) tuna, drained, flaked
1 pkg. (16 oz.) frozen corn, thawed
1 can (15.5 oz.) kidney beans, rinsed
2 stalks celery, sliced
1/2 cup chopped red onions
1/4 cup KRAFT Tuscan House Italian Dressing

Steps:

  • Combine ingredients.

Nutrition Facts : Calories 520, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 40 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 33 g

TUSCAN RICE SALAD



Tuscan Rice Salad image

Categories     Salad     Pork     Rice     Low Fat     Quick & Easy     Summer     Bon Appétit

Yield Serves 4

Number Of Ingredients 13

1 cup arborio rice or medium-grain white rice
3/4 teaspoon salt
1/4 cup red wine vinegar
2 tablespoons olive oil (preferably extra-virgin)
1 large egg
1 tablespoon grated Parmesan cheese
Nonstick vegetable oil spray
1 cup finely diced cooked pork
1 cup frozen petite peas, thawed
1/3 cup chopped red onion
3 tablespoons chopped fresh Italian parsley
6 large lettuce leaves
1 medium tomato, cut into thin wedges

Steps:

  • Bring large saucepan of water to boil. Stir in rice and salt. Reduce heat to medium and simmer uncovered until rice is tender, stirring occasionally, about 15 minutes. Drain rice well.
  • Whisk vinegar and oil in large bowl. Add warm rice and toss to coat.
  • Whisk egg and Parmesan cheese in small bowl to blend. Spray medium nonstick skillet with vegetable oil spray and heat over medium-high heat. Add egg mixture and stir constantly until scrambled and curds are set, about 1 minute. Remove from heat and cool. Cut egg into small pieces. Season to taste with pepper.
  • Stir egg pieces, pork, peas, red onion and parsley into rice. Season salad to taste with salt and pepper. Line shallow bowl with lettuce leaves. Spoon rice salad onto leaves. Surround with tomato wedges. Serve at room temperature.

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

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.

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Estimated Reading Time 8 mins


RICE AND SEAFOOD SALAD (INSALATA DI RISO E FRUTTI DI MARE ...
The idea for this rice salad with seafood came from Biba Caggiano, my favorite Italian cookery book author. This salad is brimming with tender morsels of tasty seafood, crunchy vegetables, a nice zing from the dressing, gherkins and capers, and a nice bite from the rice. It is a perfect summer substitute for a seafood risotto (which reminds me that I should do a post on …
From stefangourmet.com
Estimated Reading Time 4 mins


ITALIAN RICE SALAD - CLODAGH MCKENNA
1. Start by cooking the rice – place the rinsed rice in a large pot of cold water. Bring to the boil and reduce the heat to medium and cook for 25 minutes. Drain and allow to cool. 2. Next cook the French beans in boiling salted water for 3-4 minutes. Drain and cool in a bowl of cold water (to stop them from cooking any further). 3. Thinly ...
From clodaghmckenna.com


ITALIAN COLD RICE SALAD RECIPES
Italian Cold Rice Salad Recipes 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 …
From wiki-recipes.info


CLASSIC ITALIAN RICE SALAD RECIPES
Classic Italian Rice Salad Recipes QUICK ITALIAN SALAD. Recipe From foodnetwork.com. Provided by Ree Drummond : Food Network. Categories side-dish. Time 20m. Yield 6 to 8 servings. Number Of Ingredients 18. 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 …
From wiki-recipes.info


ITALIAN RICE SALAD RECIPES
More about "italian rice salad recipes" ITALIAN RICE SALAD (INSALATA DI RISO) - MARICRUZ AVALOS ... 2021-04-06 · Add rice to a large mixing bowl and pour over 2 tablespoons of olive oil. Mix well and let the rice to cool down. Add to the bowl the can of … From maricruzavalos.com 5/5 (3) Total Time 58 mins Category Side Dish Calories 480 per serving. …
From tfrecipes.com


NORTHERN ITALIAN RICE SALAD - RECIPE | COOKS.COM
NORTHERN ITALIAN RICE SALAD. Make the salad dressing by whisking together 1 1/4 cups light olive or canola oil, 1/2 cup white wine vinegar, 1 3/4 teaspoon salt, 1 3/4 teaspoons pepper, 1 tablespoon minced garlic, 1/2 teaspoon dried oregano 1/2 teaspoon basil, and 1/4 cup minced parsley. Cook 2 cups rice and let cool.
From cooks.com


OUR FAVORITE TUSCAN RECIPES | ALLRECIPES
Tuscan cooking is all about quality ingredients, simply prepared. It's what we love about hearty Tuscan white bean soup or panzanella, the ingenious salad that uses cubes of leftover bread. Get inspiration from this collection of Tuscan recipes, featuring everything from iconic Tuscan stews to sweet cookies from Siena.
From allrecipes.com


10 BEST ARBORIO RICE SALADS RECIPES | YUMMLY
Tuscan Rice Salad Food.com. salt, peas, grated Parmesan cheese, red onion, pork, olive oil and 7 more. Asian Chicken and Wild Rice Salad bestfoods. Hellmann's or Best Foods Real Mayonnaise, rice wine vinegar, Dijon mustard and 12 more. Rice Salad with Vegetables and Feta Cheese Madeleine Cocina. lemon, coriander, jalapeno peppers, whole …
From yummly.com


INSALATA DI RISO - ITALIAN RICE SALAD - THE TRAVEL AND ...
Method. In a large bowl, add rice, tuna, peppers, tomatoes, corn, olives, pine nuts, mozzarella cheese, artichokes (if using), parsley, and basil and mix together. For the dressing, in a small bowl, mix the olive oil, lemon juice, garlic, salt and pepper, and oregano. Pour the dressing over the salad and mix well.
From tfninternational.com


TUSCAN RICE SALAD RECIPES
Tuscan Rice Salad Recipes TUSCAN BROWN & WILD RICE RECIPE. Try this Tuscan Brown & Wild Rice Recipe. Tossed with olives, asparagus and red peppers, this Tuscan Brown & Wild Rice Recipe makes one tasty dish! Provided by My Food and Family. Categories Rice. Time 1h40m. Yield 9 servings, about 3/4 cup each. Number Of Ingredients 8. Ingredients; 2-3/4 …
From tfrecipes.com


COMFORT FOOD ITALIAN RICE SALAD – OLIVEBOX.
Directions. Add the cooked rice, tuna, cherry tomatoes, cooked peas, onions, bell peppers, chopped pickled cucumbers, and a large handful of chopped parsley into a large mixing bowl. In a small bowl, whisk together the dressing ingredients of red wine vinegar, Olivebox Premium Extra Virgin olive Oil, minced garlic, kosher salt and black pepper ...
From olivebox.co


CHICKPEA & RICE SALAD WITH ITALIAN DRESSING — THE JAROUDI ...
Chickpea & Rice Salad with Italian Dressing. By: The Jaroudi Family . Serves 4 . Ingredients: Chickpea and Rice Filling · 1 cup brown basmati rice, uncooked (185 g) · 1 – 15 oz can of chickpeas, rinsed and drained (425 g) · 2 & ¼ cup vegetable broth (540 ml) · 1 Tbsp nutritional yeast · 1 tsp onion powder
From newthejaroudifamily.com


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