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Insalata di Riso

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Course Main Course, Side Dish

Cuisine Italian

Equipment

• Equipment Needed: Pot, mixing bowl, knife, cutting board, and measuring cups.

Ingredients

  

• For the Salad:
• 2 cups of uncooked rice preferably Arborio or long-grain
• 1 cup cherry tomatoes halved
• 1 cup cucumber diced
• 1 cup bell peppers any color, diced
• 1/2 cup black olives pitted and sliced
• 1/2 cup cooked corn frozen or fresh
• 1/2 cup cooked peas
• 1/2 cup mozzarella balls halved (or diced fresh mozzarella)
• 1/4 cup fresh basil leaves chopped
• Salt and pepper to taste
• For the Dressing:
• 1/4 cup extra virgin olive oil
• 3 tablespoons white wine vinegar or lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey optional
• Salt and pepper to taste

Instructions

 

• Step 1: Cook the Rice
• Rinse the rice under cold water until the water runs clear to remove excess starch.
• In a large pot, bring 4 cups of salted water to a boil.
• Add the rice and cook according to package instructions until al dente (usually about 15-18 minutes).
• Drain the rice and rinse under cold water to stop the cooking process. Set it aside in a mixing bowl to cool completely.
• Step 2: Prepare the Vegetables
• While the rice is cooling, chop the cherry tomatoes, cucumber, bell peppers, and olives.
• If using fresh corn, boil it briefly until tender, then cut the kernels off the cob.
• Add all the chopped vegetables to the bowl with the cooled rice.
• Step 3: Make the Dressing
• In a small bowl, whisk together the olive oil, white wine vinegar (or lemon juice), Dijon mustard, honey (if using), salt, and pepper until well combined.
• Step 4: Combine and Serve
• Pour the dressing over the rice and vegetable mixture.
• Toss everything together until well coated. Adjust the seasoning with salt and pepper if needed.
• Gently fold in the mozzarella and fresh basil leaves.
• Let the salad sit in the fridge for at least 30 minutes before serving to allow the flavors to meld.
• Variations
• Protein Boost: Add cooked chicken, shrimp, or tuna for a heartier meal.
• Vegan Version: Substitute mozzarella with avocado or omit it altogether.
• Whole Grain Option: Use brown rice or quinoa for added fiber and nutrition.
• Add-Ins: Consider adding capers, artichoke hearts, or different herbs like parsley or oregano for a twist.

Insalata di Riso, or Italian Rice Salad, is a delightful dish that perfectly embodies the essence of Italian cuisine. It’s a vibrant, fresh, and versatile salad that’s not just a dish but a celebration of flavors. From my own personal experience, this salad is a fantastic choice for gatherings, picnics, or just a quick lunch at home. Let me show you how I make this classic dish, and why it should be your go-to recipe.

Notes on What to Expect

Insalata di Riso is a colorful dish that will impress anyone who sees it on the table. Expect a refreshing and satisfying salad that is perfect for any occasion. The combination of textures from the crunchy vegetables, creamy mozzarella, and hearty rice makes every bite enjoyable.

This Italian rice salad is versatile and easy to adapt, ensuring it can be tailored to suit any palate. So why not give it a try? You’ll discover a dish that’s not only delicious but also a canvas for your creativity in the kitchen. Enjoy.

Quick Meal Facts

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Time to Stand: 30 minutes (to allow flavors to meld)
• Total Time: 1 hour
• Ease of Cooking: Easy
• Servings: 4-6
• Calories: Approximately 350 per serving
• Cost of Ingredients: Around $10 (prices may vary)
• Cuisine: Italian
• Course: Main or Side Dish
• Equipment Needed: Pot, mixing bowl, knife, cutting board, and measuring cups.
• Check out the right equipment and Ingredients that you need for making Insalata di Riso   here

Ingredients

For the Salad:

• 2 cups of uncooked rice (preferably Arborio or long-grain)
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 cup bell peppers (any color), diced
• 1/2 cup black olives, pitted and sliced
• 1/2 cup cooked corn (frozen or fresh)
• 1/2 cup cooked peas
• 1/2 cup mozzarella balls, halved (or diced fresh mozzarella)
• 1/4 cup fresh basil leaves, chopped
• Salt and pepper to taste
• Check out the right equipment and Ingredients that you need for making Insalata di Riso   here

For the Dressing:

• 1/4 cup extra virgin olive oil
• 3 tablespoons white wine vinegar (or lemon juice)
• 1 teaspoon Dijon mustard
• 1 teaspoon honey (optional)
• Salt and pepper to taste

Method

Step 1: Cook the Rice

1. Rinse the rice under cold water until the water runs clear to remove excess starch.
2. In a large pot, bring 4 cups of salted water to a boil.
3. Add the rice and cook according to package instructions until al dente (usually about 15-18 minutes).
4. Drain the rice and rinse under cold water to stop the cooking process. Set it aside in a mixing bowl to cool completely.

Step 2: Prepare the Vegetables

1. While the rice is cooling, chop the cherry tomatoes, cucumber, bell peppers, and olives.
2. If using fresh corn, boil it briefly until tender, then cut the kernels off the cob.
3. Add all the chopped vegetables to the bowl with the cooled rice.

Step 3: Make the Dressing

1. In a small bowl, whisk together the olive oil, white wine vinegar (or lemon juice), Dijon mustard, honey (if using), salt, and pepper until well combined.

Step 4: Combine and Serve

1. Pour the dressing over the rice and vegetable mixture.
2. Toss everything together until well coated. Adjust the seasoning with salt and pepper if needed.
3. Gently fold in the mozzarella and fresh basil leaves.
4. Let the salad sit in the fridge for at least 30 minutes before serving to allow the flavors to meld.

Variations

• Protein Boost: Add cooked chicken, shrimp, or tuna for a heartier meal.
• Vegan Version: Substitute mozzarella with avocado or omit it altogether.
• Whole Grain Option: Use brown rice or quinoa for added fiber and nutrition.
• Add-Ins: Consider adding capers, artichoke hearts, or different herbs like parsley or oregano for a twist.

Tips and Substitutions

• Dietary Needs: For gluten-free options, ensure that the rice is labeled gluten-free. The salad is naturally vegetarian and can be made vegan easily by omitting cheese.
• Storage: Insalata di Riso can be stored in the refrigerator for up to three days, making it great for meal prep!
• Serving Temperature: This dish can be served cold or at room temperature, making it perfect for summer gatherings.
• Check out the right equipment and Ingredients that you need for making Insalata di Riso   here

Nutritional Information

• Calories: Approximately 350 per serving
• Protein: 8g
• Fat: 15g
• Carbohydrates: 45g
• Fiber: 4g
• Sugar: 3g

Troubleshooting Tips

• Rice Too Sticky? Rinse the rice before cooking to remove excess starch.
• Flavor Too Bland? Don’t skimp on the seasoning. Adjust salt and vinegar as needed.
• Vegetables Going Soggy? Use fresh ingredients and avoid overcooking the rice.