5.0 from 3 votes
Insalata di Riso (Italian Rice Salad)
Insalata di Riso is a classic Italian rice salad eaten during the summer months. It's bursting with incredible flavour, addictively delicious and so easy to make. This salad is perfect for a light lunch, taking on picnics or sharing at barbecues!
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 6 - 8 servings
Calories: 379 kcal
Course:
Salad
Cuisine:
Italian
Ingredients
- 1 cup (200g) Carnaroli or Arborio rice
- 1 cup (290g/10oz) jar pickled vegetables (such as Giardinera or Gusto Riso)
- 6 oz (160g) tuna in olive oil , drained
- 3/4 cup (3.5oz/100g) cubed ham
- 2 hard boiled eggs
- 1/3 cup(40g) olives
- 3.5 oz (100g) cheese (about 3/4 cup)
- ¾ cup (100g) frozen peas
- salt
Instructions
- Bring a large pot of water to a boil and salt it well. Add the rice and cook for about 20 minutes until cooked through. Add the frozen peas at the last minute to cook through for a few seconds then drain the rice and peas in a sieve.
- Run the rice and peas under cold water until completely cold then let it drain while you prepare the rest of the ingredients.
- Drain the pickled vegetables, tuna and olives and add them to a large mixing bowl. If the pickled vegetables are not cut into small pieces cut them first.
- Cut the cheese and ham into cubes and add them to the vegetables and tuna.
- Roughly chop one of the eggs (I like to cut the other into quarters for topping the salad) and add that to the salad.
- Make sure the rice is well drained then add it to the other ingredients and toss until everything is thoroughly combined. Top the salad with the remaining egg and serve.
Cup of Yum
Notes
- Cheese - don't worry if you can't find Caciocavallo cheese. I've made this with Fontina, Gruyere and Gouda and it's really delicious. Provolone would also work really well as would Emmental. Cubed cheese really makes a difference in texture rather than sliced so try to get a block you can cut.
- Cut everything evenly - pretty much all the ingredients are cut into cubes (think pea-sized) so you get a taste of everything in one bite.
- Seasoning - Salt the water well before cooking the rice to give it flavour. I don't find the rest of the salad needs more salt because of the briny vegetables, ham and cheese but taste it at the end and add more if needed.
- Storage - once made the rice salad will keep well in the fridge for up to 2 days. It's best served at room temperature.
Nutrition Information
Calories
379kcal
(19%)
Carbohydrates
38g
(13%)
Protein
22g
(44%)
Fat
14g
(22%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
93mg
(31%)
Sodium
621mg
(26%)
Potassium
197mg
(6%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
896IU
(18%)
Vitamin C
20mg
(22%)
Calcium
146mg
(15%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6- 8 servings
Amount Per Serving
Calories 379
% Daily Value*
| Calories | 379kcal | 19% |
| Carbohydrates | 38g | 13% |
| Protein | 22g | 44% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 93mg | 31% |
| Sodium | 621mg | 26% |
| Potassium | 197mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 896IU | 18% |
| Vitamin C | 20mg | 22% |
| Calcium | 146mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.