Insalata di Riso (Italian Rice Salad)

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

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

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.