Serves 8Giada's Insalata Di Riso
Recipe by Giada De Laurentiis
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
Serves:
8 people
Cooking Level: Beginner
Prep Time
10 minutes
Cook Time
Inactive Time
Total Time
10 minutes
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.
NUTRITION:
Calories: 423kcal | Carbohydrates: 30g | Protein: 19g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 124mg | Sodium: 1939mg | Potassium: 358mg | Fiber: 3g | Sugar: 2g | Vitamin A: 774IU | Vitamin C: 31mg | Calcium: 212mg | Iron: 2mg
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Photo Credit: Elizabeth Newman
Insalata Di Riso
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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!
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