Insalata di Riso
Source of Recipe
BL Olson
Recipe Introduction
Rice salad, or insalata di riso, is one of those classic Italian
summer dishes that varies greatly from cook too cook. This recipe is
especially rich to give an idea of what can go into it. Feel free to
tone it down or substitute other things to your taste. To serve 4 you
will need:
original recipe by Kyle Phillips
adapted to GFCF by BL Olson
List of Ingredients
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Ingredients:
1 1/2 cups (300 g) parboiled rice (the grains should not stick)
Either: An 8-ounce (200 g) can tuna, drained and shredded, and four
canned sardines, boned and shredded
1/4 pound (100 g) white daiya, diced
1/4 cup pitted, sliced black olives
1 pickled bell pepper, diced
2 ripe, peeled, seeded tomatoes, diced (optional)
1/4 cup mushrooms in oil, diced (optional)
1-2 tablespoons cooked peas (optional)
1/4 cup pickled button onions (optional)
2 hard boiled eggs, sliced or quartered (optional)
1 tablespoon rinsed salted or pickled capers (optional)
2 pickled artichoke hearts, sliced (optional)
1 tablespoon minced parsley
1/4 cup olive oil or mayonnaise
A tablespoon of lemon juice
Salt and pepper to taste
Recipe
Cook the rice in abundant boiling, slightly salted water. Rinse it with cold water and let it drain. Meanwhile, assemble the remaining ingredients. Once the rice has cooled, combine everything in a bowl and chill the salad in the refrigerator.
Serves 4
A quick note from John Whiting:
When I'm cooking rice for this sort of purpose, I often start it in olive oil for a few minutes as though I were making risotto, then add a slightly generous amount of boiling water and keep checking the rice until it's al dente, then drain. With the initial cooking in oil the
grains never stick and the salad requires a bit less oil to make it taste as though it has quite enough.
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