Giada's Insalata Di Riso

Name: Giada's Insalata Di Riso
Prep time: 10 min
Total time: 10 min
Yield: 8
Cuisine: Italian
Ingredients: 1/4 cup red wine vinegar; 1/2 cup extra virgin olive oil; 1 teaspoon kosher salt; 1 teaspoon dried oregano; 4 cups cooked long grain white or brown rice; 1/3 pound prosciutto cotto or ham (diced (about 1 ½ cups)); 1/3 pound provolone cheese (diced (about 1 cup)); 1 ounce jar oil packed tuna, drained (optional); 1 fennel (diced small); 3 jarred roasted red peppers (diced (about 1 cup)); 1 cup frozen peas (thawed); 1 cup chopped pitted kalamata olives; 1 teaspoon kosher salt; 1/2 cup chopped basil (chopped (optional)); 4 hard boiled eggs (peeled and quartered (optional))

10 MINPrep Time

8Servings

(1)

by Giada De Laurentiis

Beginner

Photo Credit: Elizabeth Newman

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This is a classic recipe I ate all the time as a kid: Insalata di Riso, or rice salad. Traditionally, this is made for gatherings, picnics, and lunches on-the-go, but I also love it as a meal prep staple as it holds up for several days in the fridge. Feel free to omit the eggs and tuna if they're not your taste - and you can swap out the ham for any similar meat, and same goes for the provolone cheese.

Giada's Insalata Di Riso

Servings

Prep Time

10 minutes

Ingredients

For the dressing:

1/4 cup red wine vinegar
1/2 cup extra virgin olive oil

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1 teaspoon kosher salt
1 teaspoon dried oregano

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For the salad:

4 cups cooked long grain white or brown rice
1/3 pound prosciutto cotto or ham (diced (about 1 ½ cups))
1/3 pound provolone cheese (diced (about 1 cup))
1 ounce jar oil packed tuna, drained (optional)

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1 fennel (diced small)
3 jarred roasted red peppers (diced (about 1 cup))
1 cup frozen peas (thawed)
1 cup chopped pitted kalamata olives
1 teaspoon kosher salt
1/2 cup chopped basil (chopped (optional))
4 hard boiled eggs (peeled and quartered (optional))

Instructions

In a large bowl, whisk together the vinegar, olive oil, salt and oregano.
To the dressing add the cooked rice, diced ham, cheese, tuna if using, fennel, peppers, peas, olives, salt and basil if using. Toss well to coat in the dressing. Allow to sit at room temperature for 15 minutes to let the flavors marry. Top with the hard-boiled eggs if using and serve.

Nutrition

Nutrition Serving Size: 8
per serving: Calories; 423

Amount/Serving % Daily Value

Carbs: 30 grams
Protein: 19 grams
Fat: 25 grams
Saturated Fat: 6 grams
Cholesterol: 124 milligrams
Sodium: 1939 milligrams
Fiber: 3 grams
Sugar: 2 grams

gluten free

nut free

1 comment

Joan Weakland - Jun 09

★★★★★

★★★★★

I have been making rice salad for 30+ years since marrying my Northern Italian husband. This is a great recipe that allows for personal variation. I used two 4 oz. cans of Albacore tuna in olive oil and baby yellow peppers instead of roasted red peppers, and reduced the salt a little, but otherwise followed the recipe closely. I omitted the basil only because I made this the night before for a luncheon and was afraid the basil would discolor. It would have been a nice addition. I love rice salad and its infinite versions!