📋Rice Salad Recipe Insalata Di Riso

Easy Italian Rice Salad Recipe To Serve Cold

📋Rice Salad Recipe Insalata Di Riso

Discover the charm of this Italian rice salad, a cold rice salad that promises both flavor and nutrition. This easy recipe merges wholesome ingredients reminiscent of Italy's rich culinary heritage. Whether you're aiming for a full meal on a busy weeknight or seeking a healthy salad for a family gathering, this dish offers a great way to serve up a delectable and satisfying treat.

Course Rice

Cuisine Italian

Diet Gluten Free

Keyword black rice salad, insalata di riso, Italian rice salad

Prep Time 15

Cook Time 15

Total Time 30

Servings people

Calories 516kcal

Author Laura Tobin

Equipment

Pasta pan 8-Quart 3-Piece

Ingredients

1 lb Carnaroli rice
2 cup Mixed boiled vegetables
½ cup Corn canned
½ cup Green peas canned
½ cup Jarred artichokes
¼ cup pitted black olives
½ cup cooked ham
½ cup cheese
4 tablespoon extra virgin olive oil
2 tablespoon white wine vinegar
salt & pepper

US Customary - Metric

Instructions

Preparing the rice

Bring a large pot of water to a rolling boil, similar to how you would for pasta.
Salt the water generously.
Once boiling, add the rice to the pot.
1 lb Carnaroli rice
Let the rice boil uncovered, stirring occasionally to prevent sticking
The cooking duration will depend on the rice you use. Read the box for directions and cook 1 minute less
Taste a few grains to ensure it's cooked to your preferred level of doneness. For rice salads, it's preferable to have the rice al dente.
Once cooked, drain the rice in a colander, getting rid of all the excess water.

Cooling the Rice

Immediately spread the drained rice onto a large flat plate or tray in an even layer. This helps to stop the cooking process and cools the rice quickly, preventing it from becoming too soft or sticky.
Allow the rice to cool to room temperature. If in a hurry, you can also place the plate in a cooler spot or even in the refrigerator for a short while to expedite the cooling process.

Prepping the Vegetables

Wash all vegetables under cold running water.
Use a sharp knife to dice or chop vegetables uniformly to ensure even cooking (if necessary) and a consistent bite.
For added crunch, blanching certain vegetables like broccoli or beans briefly in boiling water and then immediately cooling them in an ice bath can retain their vibrant color and crispness.

Making the Dressing

Start with a basic ratio of 3 parts oil to 1 part acid (like vinegar or lemon juice).
4 tablespoon extra virgin olive oil, 2 tablespoon white wine vinegar
Whisk together until emulsified. Add salt and pepper to taste.
salt & pepper
Experiment with variations: add minced garlic, mustard, honey, or herbs to suit different taste preferences.

Combining Ingredients

In a large bowl, combine cooled rice, prepped vegetables, and any additional ingredients like raisins or nuts.
2 cup Mixed boiled vegetables, ½ cup Corn, ½ cup Green peas, ½ cup Jarred artichokes, ¼ cup pitted black olives, ½ cup cooked ham, ½ cup cheese
Pour the dressing over the mixture
Gently fold everything together to ensure an even distribution of ingredients and flavors.
Taste and adjust seasoning as necessary, adding more salt, pepper, or dressing if needed.
Decorate the plate and serve

Video

Notes

The cooking duration will depend on the rice you use. Read the box for directions and cook 1 minute less

- Carnaroli/Arborio: 18-20 minutes

- Vialone Nano: 15-18 minutes

- Basmati: 10-12 minutes

Presentation Tips:

1. Plating: Use a shallow, wide serving dish to display the colorful ingredients prominently. This will allow the variety within the salad to shine.

1. Garnish: Elevate the look by garnishing with freshly chopped herbs, a sprinkle of seeds, or a drizzle of extra virgin olive oil.

1. Layering: Consider layering ingredients for a tiered effect, especially if your salad has components that might sink to the bottom.

1. Serving Tools: Opt for large, wide serving spoons or forks to ensure easy serving without crushing the ingredients.

Portion recommendations for different occasions:

Lunch/Dinner Main: If the rice salad is the star of the meal, allocate about 1 to 1.5 cups per person.

Picnics/Barbecues: As part of a larger spread, reduce the portion to about ¾ to 1 cup per person.

Appetizer or Side: If you're serving the rice salad as a precursor to the main meal or as a side dish, ½ to ¾ cup per person should suffice.

Large Gatherings: For big events where many dishes are available, assume smaller portions, as not everyone might partake or they'll take smaller amounts to leave room for other foods.

Storage and leftovers

Always store your rice salad in an airtight container to prevent it from drying out.

For optimal freshness, consume leftovers within 2-3 days.

If the salad contains ingredients that can wilt or become soggy (like certain veggies or herbs), consider storing them separately and mixing them in just before eating.

Nutrition