Insalata di Riso
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Background
Insalata di riso is a flexible Italian summer dish served cool or at room temperature. Families vary the additions, but firm rice, vegetables, cheese, olives, and a bright olive-oil dressing are typical.
Ingredients
- 320 g parboiled or long-grain rice
- 150 g cherry tomatoes, quartered
- 120 g peas, cooked and cooled
- 100 g provolone, diced
- 100 g pitted olives, sliced
- 150 g tuna in olive oil, drained
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- Salt, pepper, and chopped parsley
How to cook
- Boil rice in salted water until tender but firm. Drain, spread on a tray, and cool promptly.
- Combine rice with tomatoes, peas, provolone, olives, and tuna.
- Dress with oil, lemon, salt, pepper, and parsley. Chill for 30 minutes, then let stand briefly before serving.