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Insalata di Riso (Italian Rice Salad)
Insalata di Riso (Italian Rice Salad)
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Prep Time:
15 minutes
Cook Time:
19 minutes
Total Time:
74 minutes
Gluten-free Italian rice salad with prosciutto, Swiss cheese, olives, and artichokes - ideal for a picnic lunch.
Ingredients:
  • 1.5 cups long-grain rice
  • 1 large carrot, diced
  • 0.5 cup frozen peas
  • salt to taste
  • 0.75 cup cubed prosciutto cotto (cooked ham)
  • 0.75 cup diced Swiss cheese
  • 0.5 cup button mushrooms in oil, drained
  • 0.33333334326744 cup canned corn, drained
  • 0.33333334326744 cup sliced green olives
  • 0.33333334326744 cup sliced black olives
  • 0.33333334326744 cup diced pickle
  • 0.33333334326744 cup sliced marinated artichoke hearts, drained
  • 1.5 tablespoons extra-virgin olive oil
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 1 (3 ounce) can tuna, drained
  • 4 hard-boiled eggs, quartered
Instructions:
  • In a saucepan, simmer water, rice, carrot, peas, and salt until rice is tender yet slightly firm, for about 14 minutes. Drain any excess water and allow to cool for 10 to 15 minutes before serving.
  • Combine the prosciutto cotto, Swiss cheese, mushrooms, corn, green olives, black olives, pickle, artichoke hearts, olive oil, thyme, and oregano in a large bowl. Add the cooled rice mixture and gently fold in the tuna.
  • Plate the salad on 4 serving plates and top with slices of hard-boiled eggs. Refrigerate for a minimum of 30 minutes before serving.

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