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RICE SALAD (INSALATA DI RISOTTO)

SERVINGS
Serves 4 Servings
RATE THIS RECIPE
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SERVINGS
Serves 4 Servings
RATE THIS RECIPE
(0)

Ingredients

Rice Salad
  • 1 pound arborio rice
  • 1/2 pint grape tomatoes
  • 1 cup marinated artichokes
  • 1/2 cup salami
  • 1/2 cup provolone
  • 1/2 cup green cernigola olives
  • 8 ounce gardinera
  • 4 ounce herbs
  • 4 ounce salt and pepper
Ingredients for Vinaigrette
  • 1 pound arborio rice
  • 1/2 pint grape tomatoes
  • 1 cup marinated artichokes
  • 1/2 cup salami
  • 1/2 cup provolone
  • 1/2 cup green cernigola olives
  • 8 ounce gardinera
  • 4 ounce herbs
  • 4 ounce salt and pepper
  • 3 tablespoon red wine vinegar
  • 2 tablespoon lemon juice
  • 1/2 cup olive oil
  • 1/2 cup chopped herbs
  • 1/2 cup sea salt and pepper

Preparation

Baking Directions:

In a pot of boiling salted water, add the rice, stir and bring back to a boil — uncovered — stirring occasionally for 10-13 minutes or until tender.

Strain the rice and rinse under cold water.

In another bowl whisk vinegar, lemon juice, olive oil, fresh herbs, salt and pepper — add rice ,vegetables, salami and cheese to large mixing bowl.

Pour the vinaigrette over the rice and vegetables, toss and season with salt and pepper to taste.

Tips:

Note: This salad should be made the night before, stored in a bowl or plastic container and chilled in the refrigerator covered with plastic wrap.