Beth Elons Italian Rice Salad Recipes

INSALATA DI RISO (ITALIAN RICE SALAD)

Insalata di Riso (Italian Rice Salad) image

Traditional cold rice salad is considered fast food in Italy, used for picnics and lunches on the go. Great for hot days when you don't want to heat up the kitchen. Add a few drops of your favorite hot pepper sauce for a dash of spice if you like. Many Italians add a few tablespoons of mayonnaise at the end.

Provided by Buckwheat Queen

Categories Salad Grains Rice Salad Recipes

Time 1h14m

Yield 4

Number Of Ingredients 18

Ingredients

3 cups water
1 ½ cups long-grain rice
1 large carrot, diced
½ cup frozen peas
salt to taste
¾ cup cubed prosciutto cotto (cooked ham)
¾ cup diced Swiss cheese
½ cup button mushrooms in oil, drained
⅓ cup canned corn, drained
⅓ cup sliced green olives
⅓ cup sliced black olives
⅓ cup diced pickle
⅓ cup sliced marinated artichoke hearts, drained
1 ½ tablespoons extra-virgin olive oil
1 teaspoon thyme
1 teaspoon oregano
1 (3 ounce) can tuna, drained
4 hard-boiled eggs, quartered

Steps:

Combine water, rice, carrot, peas, and salt in a saucepan. Bring to a boil; reduce heat and simmer until rice is tender but still firm to the bite, about 14 minutes. Drain excess water; let cool, 10 to 15 minutes.
Mix prosciutto cotto, Swiss cheese, button mushrooms, corn, green olives, black olives, pickle, artichoke hearts, olive oil, thyme, and oregano together in a large bowl. Stir in cooled rice mixture. Fold tuna into the salad.
Divide salad among 4 serving plates; garnish with hard-boiled eggs. Chill before serving, at least 30 minutes.

Nutrition Facts : Calories 624.6 calories, Carbohydrate 65.7 g, Cholesterol 255.3 mg, Fat 26.5 g, Fiber 3.5 g, Protein 29.7 g, SaturatedFat 9 g, Sodium 1265.8 mg, Sugar 2.8 g

BETH ELON'S ITALIAN RICE SALAD

Beth Elon's Italian Rice Salad image

I found this recipe in the weekend paper. It's a great way to use up leftover chicken, or you can poach a chicken breast just for the recipe, it's that good.

Provided by Mirj2338

Categories Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 cups long-grain rice (can be parboiled)
salt
1/4 cup red wine vinegar
3 tablespoons olive oil
1 large egg
1 cup diced cooked chicken
1 cup frozen peas, cooked al dente,and drained
1 small red onion, minced
1 bunch fresh parsley leaves, chopped well
mixed lettuce leaf
1 ripe tomatoes, in wedges

Steps:

Bring enough water to cook the rice to a boil in a large saucepan and add about a teapoon of salt.
Add the rice, and cook until al dente, stirring occasionally, about 15 minutes.
Drain well.
While the rice is cooking, whisk the vinegar and 2 tablespoons of the oil together.
While the rice is still warm, mix in the dressing and set aside.
Heat some of the remaining oil in a small pan.
Beat the egg and add to make a thin omelet, moving in the sides of the firmed egg as it cooks to allow firming without turning over.
When the omelet is fully cooked, remove from flame and chop into small pieces.
Season with salt and freshly ground pepper and add to the seasoned rice.
Add the diced chicken, the peas, the chopped onion and parsley to the rice and, with two forks, mix well.
If the salad seems too dry, add some more olive oil.
Taste, and season with some more salt and freshly ground pepper.
Serve at room temperature on a bed of salad, surrounded by the tomato wedges.

ITALIAN RICE SALAD

Italian Rice Salad image

Provided by Marian Burros

Categories salads and dressings, side dish

Time 10m

Yield 8 to 10 servings

Number Of Ingredients 17

Ingredients

1 pound tiny scallops (bay or calico)
5 cups cooked rice
1 pound shrimp, cooked, peeled and sliced in half lengthwise
2 tablespoons butter
1 1/2 cups finely diced green pepper
3/4 cup finely chopped red onion
1 to 1 1/2 cups cooked quartered artichoke hearts
1/4 cup capers
1/3 cup chopped fresh parsley
1/3 cup chopped fresh dill
10 tablespoons olive oil
6 or 7 tablespoons red wine vinegar
Salt and freshly ground black pepper to taste
2 large cloves garlic, minced
2 tablespoons chopped fresh basil
1/2 teaspoon dried oregano
2 tablespoons minced parsley

Steps:

Saute scallops in hot butter for about 3 minutes, just enough to cook them lightly.
Combine scallops with remaining salad ingredients in serving bowl.
Whisk oil with vinegar and beat in remaining dressing ingredients. Pour over salad and toss gently.
Chill or serve at room temperature. It is better if salad is not too cool, for this detracts from the flavors.

Nutrition Facts : @context http, Calories 336, UnsaturatedFat 12 grams, Carbohydrate 30 grams, Fat 17 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 620 milligrams, Sugar 1 gram, TransFat 0 grams

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