Best 2 Insalata Di Riso Recipes
**Insalata di riso: A refreshing and versatile Italian salad**
Insalata di riso, or Italian rice salad, is a refreshing and versatile dish that is perfect for summer gatherings, potlucks, or a light lunch or dinner. Made with cooked rice, vegetables, herbs, and a flavorful dressing, insalata di riso is a delicious and easy-to-make salad that can be customized to your liking. This article offers three variations of insalata di riso: a classic version with vegetables, a seafood version with shrimp and tuna, and a vegetarian version with roasted vegetables. All three recipes are packed with flavor and sure to please a crowd.
**Variations of insalata di riso:**
1. **Classic insalata di riso:** This recipe features a combination of fresh vegetables, including carrots, celery, bell peppers, and tomatoes, tossed with cooked rice, fresh herbs, and a tangy vinaigrette dressing.
2. **Seafood insalata di riso:** This variation adds succulent shrimp and tuna to the classic insalata di riso, creating a protein-packed and flavorful salad.
3. **Roasted vegetable insalata di riso:** This vegetarian version showcases roasted vegetables, such as zucchini, eggplant, and bell peppers, tossed with cooked rice, fresh herbs, and a light vinaigrette dressing.
No matter which variation you choose, insalata di riso is a delicious and refreshing salad that is sure to be a hit at your next gathering.
INSALATA DI RISO (ITALIAN RICE SALAD)
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
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
SPRING VEGETABLE RICE SALAD (INSALATA DI RISO)
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 20m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add rice, stir, and adjust heat to maintain a simmer. Cook, stirring occasionally to prevent any grains from sticking to the pot, until the rice is just barely done, about 15 minutes. It will continue to cook as it cools. Drain the rice well and spread it out on a tray to cool quickly.
- Bring another large pot of salted water to a boil. Holding an asparagus spear in both hands, bend the spear until it breaks naturally at the point where it becomes tough. Repeat with the remaining spears. Discard the tough ends and cut the tender part into 1/3-inch lengths. Blanch asparagus and peas together in the boiling water for 1 minute and 30 seconds, then lift out with a strainer and transfer to a paper towel lined baking sheet to cool.
- Shell the fava beans, then blanch the unpeeled beans in the same boiling water for about 3 minutes. Drain, transfer them to a paper towel lined baking sheet to cool. Peel the fava beans by pinching open the loose skin; the peeled bean should slip out easily.
- Put the lemon juice in a small bowl. Season with salt and pepper. Gradually whisk in the olive oil.
- In a large bowl, combine the cooled rice, asparagus, peas, fava beans, basil, parsley, lemon zest, ham and cheese. Toss with your hands to blend. Pour the dressing over the salad (you may not need it all) and toss gently. Taste and adjust seasoning.
Tips:
- Use high-quality ingredients for the best flavor. Look for fresh, ripe vegetables and high-quality canned or jarred ingredients.
- Don't overcook the rice. It should be cooked through but still have a slight bite to it.
- Let the rice cool completely before adding the other ingredients. This will help prevent the salad from becoming mushy.
- Use a variety of vegetables to add color, texture, and flavor to the salad. Some good choices include tomatoes, cucumbers, bell peppers, corn, and zucchini.
- Be creative with your dressing. You can use a simple vinaigrette, a creamy dressing, or a flavorful pesto. Experiment with different flavors to find one that you like.
- Serve the salad immediately or chill it for later. It's a great make-ahead dish for potlucks or picnics.
Conclusion:
Insalata di riso is a delicious and refreshing Italian salad that's perfect for a summer meal. It's easy to make and can be customized to your liking. With its colorful vegetables, flavorful dressing, and fluffy rice, insalata di riso is sure to be a hit at your next gathering.
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