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Insalata di riso
Rice salad
Insalata di riso: Italy's summer rice salad with cheese, egg, peas, peppers, pickled vegetables and olives
From July to the end of August, a big bowl of insalata di riso sits in Italian fridges ready for beach days, Ferragosto picnics and lazy suppers on the balcony. Firm, separate grains of rice are tossed with diced Emmental, hard-boiled egg, peas, sweet pepper, olives and the tangy chopped pickled vegetables called giardiniera, dressed only with olive oil. Many versions add ham, tuna or frankfurters; this one is vegetarian and gets its protein, about 23 g per portion, from the cheese, eggs, peas and rice. Emmental is usually made with animal rennet, so pick a vegetarian Swiss-style cheese if that matters. The classic mistake is overcooking the rice, which goes mushy and claggy as it cools; cook it just al dente and rinse it cold. Chef's tip: dress the rice with half the oil while it is still slightly warm so the grains stay separate, then add the rest when you mix in everything else.
- Total time
- 35 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the rice
- 10 ½ oz risotto or long-grain riceRibe or Arborio is traditional
- 1 tbsp saltfor the cooking water
For the salad
- 4 eggs
- 5 ½ oz Emmentalcut into 1 cm cubes; vegetarian if needed
- 4 oz frozen peas
- 1 red pepperdiced
- 5 ½ oz giardiniera (pickled vegetables in vinegar)drained and chopped
- 2 ⅛ oz green olivespitted and sliced
- 5 ½ oz cherry tomatoesquartered
- 1 handful basil leavestorn
For the dressing
- 5 tbsp extra virgin olive oil
- ½ tsp black pepper
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Method
0/6 doneStep 1: Boil 10 ½ oz risotto or long-grain rice in plenty of water with 1 tbsp salt for 1–2 minutes less than the packet says, about 13 minutes, until the grains are tender but still firm at the centre.
13 minStep 2: Add 4 oz frozen peas for the last 2 minutes. Drain, rinse under cold running water until cool and drain very well, shaking the colander.
2 minStep 3: Spread the rice and peas on a tray, drizzle with 2 ½ tbsp extra virgin olive oil and toss with a fork so the grains stay separate.
Step 4: Meanwhile, boil 4 eggs for 10 minutes, until the yolks are completely firm. Cool in cold water, peel and cut into wedges.
10 minStep 5: In a large bowl, mix the rice with 5 ½ oz Emmental, 1 red pepper, 5 ½ oz giardiniera (pickled vegetables in vinegar), 2 ⅛ oz green olives, 5 ½ oz cherry tomatoes, ½ tsp black pepper and the rest of 2 ½ tbsp extra virgin olive oil. Taste and add salt only if needed; the pickles and olives are salty.
Step 6: Chill for at least 1 hour so the flavours settle. Fold in 1 handful basil leaves and top with the egg wedges just before serving. It keeps for 2 days in the fridge, but add the eggs on the day.
Nutrition per serving
- Calories
- 620 kcal
- Protein
- 23 g
- Carbs
- 68 g
- Fat
- 28 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does insalata di riso take?
- About 35 minutes in total: 20 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of risotto or long-grain rice?
- Any long-grain rice, same amount.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
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