Italian Rice Salad Recipes

ITALIAN STYLE RICE SALAD

Italian Style Rice Salad image

Healthy, tasty Italian styled Rice Salad. Vegetarian friendly as it is or you can add cooked pancetta, tuna or mozzarella in the last step to make it more of a main meal? Great served up as side dish or served up as a sharing BBQ salad.

Provided by Luke and Kay - Flawless Food

Categories Dinner Lunch Salad Sharing Starter Vegetarian

Time 20m

Number Of Ingredients 21

Ingredients

200 grams Long Grain Rice (1 cup) (uncooked) (makes 600 grams (3 cups) once cookedCan use basmati rice instead)
310 mls Cold water ( 1 ¼ cup)
5 tbsp Olive oil
½ lemon (juice)
1 tbsp Italian Seasoning/ Dried Herbs (mix of Oregano, Thyme, Basil, Parsley, Sage, Red Pepper flakes)
2 tsp garlic puree (or 4 cloves minced)
8 Sundried Tomatoes (Chopped)
1 Orange Pepper (Diced)
½ Cucumber (Diced)
1 Red Onion (Diced)
100 gram Cherry or Plum Tomatoes (¾ cup) (quartered)
100 g Sweetcorn (¾ cup) (we used tinned)
60 g Green or/and Black Olives (½ cup)
4 tbsp Pine Nuts
3 tbsp Fresh Basil (chopped)
2 tbsp Fresh Parsley (chopped)
130 gram Cooked Diced Pancetta (fry in the Oil from sundried tomato jar )
or
1 tin Tuna (drained)
or
200 g Mozzarella (Balls or chopped )

Steps:

Cook rice before to give time for it to cool off. Follow instructions in notes below to make sure you cook the rice correctly. If adding Pancetta, cook that off in the sundried tomato oil and allow time to cool.
Make the dressing by mixing all the Italian Dressing ingredients together.
Put cooked rice in a mixing bowl and add all the chopped Italian Salad ingredients. Pour the dressing over and mix all in together.
Serve up in a large bowl or large plate with more fresh herbs.

Nutrition Facts : Calories 361 kcal, Carbohydrate 43 g, Protein 6 g, Fat 20 g, SaturatedFat 2 g, Sodium 247 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

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

WARM ITALIAN RICE SALAD WITH SAUSAGE AND ROMAINE

Warm Italian Rice Salad with Sausage and Romaine image

Salad and entrée in one dish! This quick, hearty, one-pot recipe combines Italian-inspired flavors with the freshness of crisp vegetables for a complete meal in a bowl.

Provided by Kristin Price

Categories Trusted Brands: Recipes and Tips Knorr®

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

1 teaspoon vegetable oil
8 ounces ground mild Italian sausage
5 large white button mushrooms, sliced
½ teaspoon dried Italian seasoning
1 (5.4 ounce) package Knorr® Rice Sides™ - Herb & Butter
½ cup frozen peas, thawed
1 head romaine lettuce, chopped
5 ounces grape or cherry tomatoes, halved
¼ cup shredded Italian cheese blend

Steps:

Heat oil in 12-inch skillet over medium heat; add sausage and cook and stir, crumbling into small pieces, until cooked through and no longer pink, 5 to 7 minutes. Remove cooked sausage from skillet with a slotted spoon; drain on paper-towel-lined plate. Pour off all but 1 tablespoon rendered fat.
Place mushrooms in skillet and cook over medium heat until tender, 2 to 3 minutes. Transfer from pan with slotted spoon to plate with sausage.
Prepare Knorr® Rice Sides™ - Herb & Butter in skillet according to package directions. Stir dried Italian seasoning into the water; omit additional margarine. Three minutes before the rice is finished cooking, add the peas. When rice is done, stir in cooked sausage and mushrooms. Heat through.
Add romaine lettuce and tomatoes; toss lightly. Scoop into serving bowls; top each serving with desired amount of shredded cheese and serve immediately.

Nutrition Facts : Calories 360.2 calories, Carbohydrate 19 g, Cholesterol 29.3 mg, Fat 17.7 g, Fiber 5.7 g, Protein 15.8 g, SaturatedFat 13 g, Sodium 579.3 mg, Sugar 2.8 g

ITALIAN RICE SALAD

Italian Rice Salad image

If you like cold rice salads, this is a good recipe. It's better to serve the next day as it needs to marinate in the fridge.

Provided by Sissylu

Categories White Rice

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

3 cups cooked rice, cooled
1 (6 ounce) jar marinated artichoke hearts, cut in 1/4 's
1/2 cup sliced ripe olives
1 red bell pepper, sliced julianne style
1/2 cup sliced celery
1/2 cup sliced green onion
1/2 cup chopped fresh parsley
1/2 cup frozen green pea (do not cook)
1/4 cup Wishbone Italian salad dressing
1/2 teaspoon garlic powder

Steps:

Combine first 8 ingredients and toss together.
Mix garlic powder with salad dressing and pour over rice mixture.
Cover and refrigerate.
Better next day as this salad needs to marinate.

Nutrition Facts : Calories 197.4, Fat 4.4, SaturatedFat 0.7, Sodium 311.5, Carbohydrate 35.7, Fiber 3.6, Sugar 3, Protein 4.6

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