White rice is mixed with prosciutto cotto, Swiss cheese, olives, and artichokes in this gluten-free Italian salad perfect for a picnic lunch.
Preparation Time
15 mins
Cooking Time
19 mins
Total Time
34 mins
Calories
625 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
Divide salad among 4 serving plates; garnish with hard-boiled eggs. Chill before serving, at least 30 minutes.
Ingredients
salt to taste
3 cups water
1 large carrot, diced
1 teaspoon oregano
1 teaspoon thyme
1 (3 ounce) can tuna, drained
4 hard-boiled eggs, quartered
0.5 cup frozen peas
0.33333334326744 cup sliced black olives
1.5 tablespoons extra-virgin olive oil
1.5 cups long-grain rice
0.75 cup cubed prosciutto cotto (cooked ham)
0.75 cup diced Swiss cheese
0.5 cup button mushrooms in oil, drained
0.33333334326744 cup canned corn, drained
0.33333334326744 cup sliced green olives
0.33333334326744 cup diced pickle
0.33333334326744 cup sliced marinated artichoke hearts, drained
