Italian Rice Salad


  • 1 1/2 cup arborio_rice 
  • 3 1/2 cups water
  • 1 to 2 jars of giardiniera (assorted pickled vegetables, any type you like)
  • 1 small jar cocktail onions 
  • 2 cups cubed Ementhaler cheese or Leerdammer 
  • 1/2 cup shredded parmesan_cheese
  • 1/2 cup (2 small cans)tuna in olive_oil , drained
  • 1/2 cup pitted chopped gaeta_olives or green olives for milder flavor 
  • Salt & pepper 
  • Mayonnaise 
  • Extra_virgin_olive_oil 

Note: this is just a basic recipe: you can add whatever you want to the salad. For example, if you are not crazy for Tuna , you can add some canned corn (drained) and some diced hot-dogs, or some diced ham .
Good also with some roasted chicken breast leftovers.


  1. In a 2 quart saucepan bring the water to a boil. Add 1 tsp sea salt and the rice. Cook, stirring often until the rice is tender but still "al dente".Do not overcook, or rice will look like glue! Remove from heat and cool about 5 minutes.
  2. Rinse and roughly chop the giardiniera and the cocktail onions. Pit and cut up the olives. 
  3. In a large bowl combine the cheeses, vegetables , olives and tuna.
  4. Add the rice and mix well. Add salt and freshly ground black pepper, a few Tbsps of mayo and a drizzle of olive oil, just enough to bring the salad together. 
  5. Mix well to combine.
  6. Serve at room temperature.

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