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Quick and easy international recipes



Italian Rice Salad

rating
Status Approved
NameItalian Rice Salad
CategorySalads & Dressings, Casseroles & Entrees, Quick meals, European, Italian
Serves/Yields4-6 servings
SourceGuido
DifficultyEasy
Prep. Time10 minutes
Cook Timeabout 20 minutes for the rice
Introduction
Guido made this dish for lunch one day when he was here last. It never sounded good until I tried it! This makes a nice first course or light lunch or dinner.I made some last night for dinner...yummmm.
Ingredients


1 1/2 cup arborio_rice
3 1/2 cups water
1 to 2 jars of giardiniera (assorted pickled vegetables, any type you like)
1 small jar cocktail onions
2 cups cubed Ementhaler cheese or Leerdammer
1/2 cup shredded parmesan_cheese
1/2 cup (2 small cans)tuna in olive_oil , drained
1/2 cup pitted chopped gaeta_olives or green olives for milder flavor
Salt & pepper
Mayonnaise
Extra_virgin_olive_oil

Note: this is just a basic recipe: you can add whatever you want to the salad. For example, if you are not crazy for Tuna , you can add some canned corn (drained) and some diced hot-dogs, or some diced ham .
Good also with some roasted chicken breast leftovers.

Directions
Step: 1

In a 2 quart saucepan bring the water to a boil. Add 1 tsp sea salt and the rice. Cook, stirring often until the rice is tender but still "al dente".Do not overcook, or rice will look like glue! Remove from heat and cool about 5 minutes.
Rinse and roughly chop the giardiniera and the cocktail onions. Pit and cut up the olives.
In a large bowl combine the cheeses, vegetables , olives and tuna.
Add the rice and mix well. Add salt and freshly ground black pepper, a few Tbsps of mayo and a drizzle of olive oil, just enough to bring the salad together.
Mix well to combine.
Serve at room temperature.


Time submitted: Wednesday, February 22. 2006 at 22:54:46
Contributed By: Kate

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