INSALATA DI RISO
Provided by Giada De Laurentiis
Time 35m
Yield 8 servings
Number Of Ingredients 15
Steps:
- For the dressing: In a large bowl, whisk together the olive oil, vinegar, salt and oregano.
- For the salad: To the dressing, add the cooked rice, prosciutto, cheese, peppers, peas, olives, salt, fennel and tuna 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.
INSALATA DI RISO (ITALIAN RICE SALAD)
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
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
ARANCINI DI RISO
Provided by Giada De Laurentiis
Categories side-dish
Time 30m
Yield about 20 servings
Number Of Ingredients 19
Steps:
- Pour enough oil in a heavy large saucepan to reach the depth of 3 inches. Heat the oil over medium heat to 350 degrees F.
- Stir the eggs, risotto, Parmesan, and 1/2 cup of the bread crumbs in a large bowl to combine. Place the remaining breadcrumbs in a medium bowl. Using about 2 tablespoons of the risotto mixture for each, form the risotto mixture into 1 3/4-inch-diameter balls. Insert 1 cube of mozzarella into the center of each ball. Roll the balls in the bread crumbs to coat.
- Working in batches, add the rice balls to the hot ail and cook until brown and heated through, turning them as necessary, about 4 minutes. Using a slotted spoon, transfer the rice balls to paper towels to drain. Season with salt. Let rest 2 minutes. Serve hot.
- Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.
- Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.
SPRING VEGETABLE SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 2 tablespoons white balsamic vinegar and 1 teaspoon each dijon mustard and honey in a large bowl; whisk in 1/4 cup olive oil. Shave or thinly slice 1 bunch baby carrots, 6 radishes and 1/4 red onion; add to the bowl along with 6 cups torn lettuce and 1/4 cup each sunflower seeds and torn mint; season with salt and pepper and toss.
SARTU DI RISO
Provided by Giada De Laurentiis
Categories main-dish
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- In a large saucepan combine the rice, chicken broth, 1 1/4 teaspoons of the salt and the bay leaf. Stir and bring to a boil over high heat. Cover the pan with a tight-fitting lid, reduce the heat to low and simmer, stirring once, until the rice is still slightly undercooked but the liquid is absorbed, 8 minutes. Pour the rice into a large bowl and cool to room temperature, stirring occasionally. Stir in 2 1/2 cups of the cheese and 3 of the eggs until well combined, and set aside.
- Meanwhile, heat the extra-virgin olive oil in a medium nonreactive saucepan over medium-high heat. Remove the sausage from the casing and break into small, bite-size pieces. Add the sausage to the hot oil and cook until browned, breaking it up with the back of a wooden spoon as it cooks. Using a slotted spoon, remove the sausage to a medium bowl and set aside. Reduce the heat to medium and add the garlic, shallots and 1/4 teaspoon of the salt. Cook, stirring constantly until fragrant and the shallots are soft, 1 minute. Add the basil, cheese rind and tomatoes, and bring to a simmer. Reduce the heat to low and simmer, stirring occasionally with a wooden spoon for 15 to 20 minutes.
- Remove the basil and cheese rind. Add 2 cups of the sauce to the reserved sausage and set aside.
- Meanwhile, in a separate medium bowl, mix together 2 tablespoons of the breadcrumbs, the milk and the remaining egg with a fork and let the mixture sit for 5 minutes to thicken. Stir in the oregano, the remaining 1/4 teaspoon salt and the remaining 1/2 cup cheese. Using your hands, mix in the beef, until just combined. Heat 1/2-inch of olive oil in a medium straight-sided pan. Scoop 1-tablespoon mounds of the mixture into damp hands and roll into uniform balls. When the oil is hot, fry the balls in 2 batches, turning them as needed with a slotted spoon to brown the balls evenly, about 4 minutes. When golden brown and crispy all around, remove the balls using a slotted spoon to the bowl with the sausage and sauce. Continue with the remaining balls, and then toss to coat evenly in the sauce.
- Preheat the oven to 350 degrees F. Using 1 tablespoon of the butter, grease the inside of a Bundt pan or a 3 1/2-quart Dutch oven, making sure to coat it very well. Dust the inside of the pan with 3 tablespoons of the breadcrumbs. Make sure it is evenly coated and there are no bald spots. This is very important to prevent sticking.
- Add the peas and diced mozzarella to the meat and sauce, and toss gently to incorporate. Spoon two-thirds of the rice mixture into the prepared bundt pan. Using damp hands, press the rice evenly over the bottom of the pan and 2 1/2-inches up the sides and middle of the pan. Spoon the meat filling into the well of rice and press gently to make sure it is evenly packed. Spoon the remaining rice over the filling and, using damp hands, press the rice evenly over the filling, being sure to press the rice on top into the rice along the edges to seal. Sprinkle evenly with the remaining 2 tablespoons breadcrumbs and dot with the remaining 1/2 tablespoon butter. Bake until lightly browned on top, 45 minutes.
- Cool for 15 minutes.
- Place a plate large enough to cover the top of the pan over the pan. Using heat-resistant pads or a towel, invert the sartu onto the plate. Carefully lift the pan off of the rice, shaking gently if needed. Warm the remaining sauce and fill the opening in the middle of the molded rice with the sauce to serve.
INSALATE DI RISO: RICE SALAD
Provided by Food Network
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Cook the rice in boiling salted water according to the instructions on the package, stirring often. In a colander, rinse the rice thoroughly under cold water to stop the cooking process. Drain. In a large bowl, mix together the rice, fontina cheese, mozzarella, scamorza cheese, cherry tomatoes, olives, capers, and anchovies. Toss well. Add the olive oil and salt, to taste. Let rest for an hour in the refrigerator before serving.
More about "spring vegetable rice salad insalata di riso recipes"
ITALIAN RICE SALAD (INSALATA DI RISO) - MANGIA BEDDA
From mangiabedda.com
Reviews 2Servings 4Cuisine ItalianCategory Main Course, Salad
- Prepare your rice several hours before assembling the rice salad. In a medium sized sauce pan, bring 2 cups of water to a boil. Add salt and the rice and lower to a simmer. Cook with the lid on for 12 minutes. Turn off the heat and let sit with the lid on for about 5 more minutes, until the rice is cooked. Fluff with a fork and transfer to a large bowl or spread on a cookie sheet to cool. Place in refrigerator and cool completely.
- If using frozen peas and corn, blanch the vegetables (separately) in boiling water for 1 minute. Drain and plunge in an ice bath to cool completely.
SPRING VEGETABLE RICE SALAD (INSALATA DI RISO) : RECIPES : …
From cookingchanneltv.com
GIADA'S INSALATA DI RISO – GIADZY
From giadzy.com
Servings 8Category Main Course Salad Side DishAuthor Giada De LaurentiisTotal Time 10 mins
RACHEL RODDY’S RECIPE FOR RICE SALAD | FOOD | THE GUARDIAN
From theguardian.com
TASTY AND EASY ITALIAN INSALATA DI RISO WITH TUNA
From sugarlovespices.com
INSALATA DI RISO | TRADITIONAL SALAD FROM ITALY, WESTERN EUROPE
From tasteatlas.com
SPRING VEGETABLE RICE SALAD (INSALATA DI RISO) - GLUTEN FREE RECIPES
From fooddiez.com
INSALATA DI RISO RECIPE | SERIOUSLY ITALIAN
From seriouseats.com
HOME COOKING: INSALATA DI RISO (ITALIAN RICE SALAD)
From lacucinaitaliana.com
ITALIAN RICE SALAD WITH TUNA: EASY MAKE-AHEAD DISH!
From pinabresciani.com
SPRING VEGETABLE AND RICE SALAD RECIPE — THE MOM 100
From themom100.com
ITALIAN RICE SALAD | INSALATA DI RISO - RECIPES FROM ITALY
From recipesfromitaly.com
THIS EASY AND FILLING RICE SALAD TAKES ONLY 30 MINUTES TO MAKE
From camillestyles.com
INSALATA DI RISO (ITALIAN RICE SALAD) - MARICRUZ AVALOS
From maricruzavalos.com
F U S I O N R E S T A U R A N T VIALE CERTOSA, 85
From cdn.website.dish.co
SPRING VEGETABLE RICE SALAD (INSALATA DI RISO) – RECIPES NETWORK
From recipenet.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love