Best 2 Beth Elons Italian Rice Salad Recipes

Indulge in a delightful culinary journey with Beth Elon's Italian Rice Salad, a vibrant and flavorful dish that embodies the essence of Italian cuisine. This delectable salad is a harmonious blend of textures and flavors, featuring perfectly cooked rice, an array of crisp vegetables, aromatic herbs, and a tangy dressing that awakens the palate. With its vibrant colors and refreshing taste, this salad is a feast for both the eyes and the taste buds. Beth Elon's Italian Rice Salad stands as a testament to the culinary prowess of this renowned chef, offering a delightful balance of flavors and textures that will leave you craving for more. Whether you're hosting a summer gathering or seeking a light and healthy meal, this salad is sure to impress. So, prepare to embark on a culinary adventure as we delve into the secrets behind Beth Elon's Italian Rice Salad and explore the additional recipes featured in this comprehensive article, each promising a unique and tantalizing taste experience.

Check out the recipes below so you can choose the best recipe for yourself!

BETH ELON'S ITALIAN RICE SALAD

Beth Elon's Italian Rice Salad image

I found this recipe in the weekend paper. It's a great way to use up leftover chicken, or you can poach a chicken breast just for the recipe, it's that good.

Provided by Mirj2338

Categories Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 cups long-grain rice (can be parboiled)
salt
1/4 cup red wine vinegar
3 tablespoons olive oil
1 large egg
1 cup diced cooked chicken
1 cup frozen peas, cooked al dente,and drained
1 small red onion, minced
1 bunch fresh parsley leaves, chopped well
mixed lettuce leaf
1 ripe tomatoes, in wedges

Steps:

Bring enough water to cook the rice to a boil in a large saucepan and add about a teapoon of salt.
Add the rice, and cook until al dente, stirring occasionally, about 15 minutes.
Drain well.
While the rice is cooking, whisk the vinegar and 2 tablespoons of the oil together.
While the rice is still warm, mix in the dressing and set aside.
Heat some of the remaining oil in a small pan.
Beat the egg and add to make a thin omelet, moving in the sides of the firmed egg as it cooks to allow firming without turning over.
When the omelet is fully cooked, remove from flame and chop into small pieces.
Season with salt and freshly ground pepper and add to the seasoned rice.
Add the diced chicken, the peas, the chopped onion and parsley to the rice and, with two forks, mix well.
If the salad seems too dry, add some more olive oil.
Taste, and season with some more salt and freshly ground pepper.
Serve at room temperature on a bed of salad, surrounded by the tomato wedges.

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

Ingredients

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

Tips:

For the best flavor, use fresh, high-quality ingredients.
If you don't have time to make your own dressing, you can use a store-bought Italian dressing.
To make the salad ahead of time, cook the rice and vegetables according to the directions, and then let them cool completely. Store the rice and vegetables in separate airtight containers in the refrigerator for up to 3 days. When you're ready to serve, combine the rice, vegetables, dressing, and herbs in a large bowl and toss to coat.
This salad is also a great way to use up leftover rice and vegetables.

Conclusion:

This Italian rice salad is a delicious and easy-to-make dish that is perfect for a summer picnic or potluck. With its colorful vegetables, flavorful dressing, and fresh herbs, this salad is sure to be a hit. So next time you're looking for a light and refreshing meal, give this Italian rice salad a try.