Serves 8
Giada's Insalata Di Riso
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.
Photo Credit: Elizabeth Newman
Prep Time
Total Time
Cooking Level
Serving size:
Serves 8
Ingredients:
For the dressing:
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
1 teaspoon kosher salt
1 teaspoon dried oregano
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)
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.
Article by Giada De Laurentiis