Italian Rice Salad
4 servings
30 minutes
Italian rice salad is a light yet hearty dish that embodies the freshness of the Mediterranean. Its roots trace back to Italian cuisine, where the balance of flavors and textures plays a key role. Tender long-grain rice absorbs the aromas of olive oil and lemon juice, creating a base for a harmonious blend of ingredients. Artichoke hearts add a refined bitterness, while pine nuts provide a pleasant crunch. Tuna gives richness to the salad, mushrooms add an earthy note, and fresh green peas and peppers bring lightness. Mozzarella softens the flavor, and parsley adds freshness to the salad. This versatile dish is suitable for both summer picnics and festive dinners, surprising with its simplicity and depth of flavor.
1
Cook the rice in boiling water until done. Drain and rinse under cold water. Cool down.
- Long-grain rice: 1 glass
2
Boil the peas in boiling water for a few minutes until slightly soft. Drain and let cool.
- Frozen green peas: 0.3 glass
3
In a large bowl, mix rice, artichokes, pine nuts, finely chopped mushrooms, slightly crumbled tuna, diced mozzarella, finely chopped green pepper, and parsley.
- Long-grain rice: 1 glass
- Canned artichoke hearts: 2 pieces
- Pine nuts: 2 tablespoons
- Fresh button mushrooms: 2 pieces
- Canned tuna in olive oil: 180 g
- Mozzarella cheese: 60 g
- Green bell pepper: 0.3 piece
- Chopped parsley: 2 tablespoons
4
Mix the remaining ingredients in a small bowl. Drizzle the salad with dressing and toss.
- Extra virgin olive oil: 4 tablespoons
- Lemon juice: 1.5 tablespoon
- Garlic: 1 clove
- Salt: 1 teaspoon
- Freshly ground black pepper: 0.5 teaspoon
