IMG_7601

Assunta’s Insalata di Riso

Insalata di riso is a typical summer dish in Italy, where the summers are hot and turning on the stove is avoided at all costs. Quick and refreshing, it’s infinitely adaptable to fit whatever you have on hand. Assunta, co-owner of Studio Geribi, sent over her family’s favorite recipe so that we might all enjoy summer the Italian way.

 

INSALATA DI RISO
INGREDIENTS

1 cup rice

4 hard boiled eggs

2 Tbsp mayonnaise

1/3 cup cucumbers

1/4 cup celery

1/2 cup peppers

1 large carrot

1/3 cup fennel

1/2 cup olives (in oil or fresh)

1/3 cup artichokes (in oil)

1/2 cup mushrooms (in oil)

1/3 onion (in vinegar)

Salt to taste

 

     DIRECTIONS

Place a large tray in the refrigerator to chill (you’ll need this later).

-Add rice to a pot of boiling, salted water. 2-3 minutes before the rice is fully cooked, drain and let it cool on the tray that you chilled in the fridge.

-Meanwhile, wash and clean all the vegetables and place them in a large bowl. Once the rice has cooled, add it to the fresh vegetables, followed by  the ingredients in oil and vinegar.

-Add the two tablespoons of mayonnaise and the egg. Mix carefully, trying not to damage the hard boiled eggs.

-Season with salt to taste. Cover with plastic wrap and leave to chill in the refrigerator until ready to serve.

 

Insalata di riso is a typical summer dish in Italy, where the summers are hot and turning on the stove is avoided ...

About The Author

rae@viaumbria.com'
rae

Leave a Reply

Your email address will not be published. Required fields are marked *