Insalata di Riso Recipe
Ingredients:
- 1 cup long-grain rice
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup green peas, cooked
- 1/4 cup black olives, sliced
- 1/4 cup capers, drained
- 1/2 cup canned tuna in olive oil, drained and flaked (optional)
- 1/4 cup fresh parsley, chopped
- Salt and freshly ground black pepper to taste
- 1/4 cup extra virgin olive oil
- Juice of 1 lemon
Instructions:
- Cook the Rice:
- Cook the rice according to package instructions. Once cooked, allow it to cool completely.
- Prepare the Vegetables and Other Ingredients:
- Dice the bell peppers and halve the cherry tomatoes.
- Cook the green peas if not already cooked.
- Slice the black olives and drain the capers. If using tuna, drain and flake it.
- Mix the Salad:
- In a large bowl, combine the cooled rice with the diced bell peppers, cherry tomatoes, green peas, black olives, capers, flaked tuna (if using), and chopped parsley.
- Prepare the Dressing:
- In a small bowl, whisk together the extra virgin olive oil, lemon juice, salt, and freshly ground black pepper.
- Dress the Salad:
- Pour the dressing over the salad ingredients in the bowl.
- Combine Well:
- Toss everything together gently until all the ingredients are evenly coated with the dressing.
- Chill and Serve:
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
- Serve:
- Before serving, give the salad a gentle toss again. Serve chilled as a side dish or a light main course.
Enjoy this delicious and colourful Insalata di Riso, perfect for picnics, potlucks, or as a refreshing Italian salad on a warm day.
