Italian Rice Salad recipe
When the temperature rises nothing is more comforting than knowing you won't need to spend time near the stove to prepare lunch or dinner. Rice salad is a staple summer dish that is consumed from north to south in Italy.
Servings 4
Ingredients
- 160 gr of semi refined rice
- 1 pickled cucumber
- 2 tbsp pitted olives
- 1 jar rice salad mix or "condiriso"
- 3 tbsp canned sweet corn
- 1 tbsp of extra virgin olive oil
- salt and pepper to taste
- 2 tbsp mayonnaise use vegan mayo if you want to keep the recipe vegan
Non-vegetarian version
Choose among the following ingredients, or you can also mix and match
- canned tuna
- 2 tbsp of mayonnaise
- boiled eggs
- canned mackerel
- ham, cubed
- würstel, chopped
Instructions
- Boil the rice in salty water, and then drain and rinse under cold water. In alternative you could also keep a bowl with ice water and pour the rice in the bowl to cool it down. Then drain well.
- While the rice is cooking, put into a large bowl all the ingredients and mix well.
- When the rice has cooled down, pour it into the bowl with the vegetables and mix well. Taste the salad to check if seasoning is ok.
