Rice Salad

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Rice Salad
You could say this is the Italian version of Special Fried Rice, except it's not fried.
Course Main Dish
Cuisine Italian
Prep Time 5 - 20 min
Cook Time 18 min
Passive Time 5 min
Servings
people
Ingredients
  • 300 gr Arborio rice
  • 5 Frankfurters
  • 50 gr Hard cheese
  • 2 tbsp Mixed olives
  • 2 tbsp Mixed antipasti from deli counter
  • 1 tbsp Mayonnaise
  • 1 tbsp Extra Virgin Olive Oil
Course Main Dish
Cuisine Italian
Prep Time 5 - 20 min
Cook Time 18 min
Passive Time 5 min
Servings
people
Ingredients
  • 300 gr Arborio rice
  • 5 Frankfurters
  • 50 gr Hard cheese
  • 2 tbsp Mixed olives
  • 2 tbsp Mixed antipasti from deli counter
  • 1 tbsp Mayonnaise
  • 1 tbsp Extra Virgin Olive Oil
Instructions
  1. Rinse the rice to remove some of the starch and then add to a pan with boiling water. Add salt.
  2. Meanwhile in a large bowl add the Frankfurters cubed, the olives, the mixed antipast (I used sun dried tomatoes, sweet peppers and artichokes) and the cheese also cubed (ideally I would use Emmenthal but couldn't find any so I used some Cheddar and Double Gloucester).
  3. At this stage you could also add some boiled eggs (chopped up) and some anchovies or even substitute the oily antipasti with fresh vegetables.
  4. When the rice is cooked drain it and rinse it with cold water to keep it al dente.
  5. Add to the yummy goodies and stir.
  6. Serve and enjoy.
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