Italy

Insalata di riso

Name: Insalata di riso
Total time: 35 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 1/2 cups parboiled or arborio rice; 1 can drained tuna in oil (tinned tuna); 3 boiled and chopped egg; 3/4 cup or Emmental, cubed mozzarella; 3/4 cup boiled green peas; 1 diced red bell pepper (red capsicum, red pepper); 1/2 cup sweet corn kernels (corn kernels); 1/3 cup chopped, or giardiniera dill pickles (gherkins); 1/3 cup sliced black olives; 3 tbsp olive oil; 1 1/2 tbsp lemon juice; a few leaves basil leaves; 1 tsp salt

Cold rice, tuna, eggs, pickles and peas. Italy's summer beach lunch.

35 minTime

20 gProtein each

mildSpice

The Italian summer lunch2 chapters · 1 min read

Make it your way

Grandma's wayCold rice with tuna, egg, cheese, pickles and vegetables.

The original

424kcalsame

20 gproteinsame

3 gfibresame

35minutessame

Insalata di riso.

Per serving, worked out from the ingredient table.

Ingredients

Rice1½ cups, parboiled or arborio

Tuna in oil (tinned tuna)1 can, drained

Egg3, boiled and chopped

Mozzarella¾ cup, or Emmental, cubed

Green peas¾ cup, boiled

Red bell pepper (red capsicum, red pepper)1, diced

Sweet corn kernels (corn kernels)½ cup

Dill pickles (gherkins)⅓ cup, chopped, or giardiniera

Black olives⅓ cup, sliced

Olive oil3 tbsp

Lemon juice1½ tbsp

Basil leavesa few leaves

Salt1 tsp

Method

4 steps

1Boil rice in plenty of salted water, like pasta, until just tender. Drain and rinse under cold water.
2Spread the rice to dry a few minutes and toss with oil and lemon.
3Fold in everything else, keeping some egg and olives for the top.
4Chill 30 minutes and serve cool, not fridge cold.

Serve it like this

Serve in a big bowl at room temperature with egg wedges and basil on top, lemon wedges alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Insalata di riso

Make it your way

Ingredients

Method

Make it a meal