Insalata di Riso Recipe | Seriously Italian

Ingredients (20)

• To feed a crowd of 8 to 10, use 1 1/2 to 2 cups of raw rice. Cook the rice in 3 quarts of rapidly boiling, salted water until it is tender, but retains a bit of chewiness. Drain the rice well, run it under cold water, and leave it in a colander suspende
• For the rest of the salad, you can any combination of the following ingredients, as much or as little as you prefer:
• Mortadella or prosciutto cotto, cut in 1/4-inch cubes
• Any semi-soft cheese, such as fontina, fresh asiago, young pecorino or soft provolone, cut in 1/4-inch cubes
• Diced celery, ribs and leaves
• Finely chopped red onion
• Pitted or stuffed green and/or black olives, halved and sliced
• Marinated hot peppers, chopped
• Roasted red peppers, sliced thin
• Fresh or roasted cubanelle peppers, diced
• Chopped hard-boiled eggs
• Frozen or fresh peas, cooked tender and shocked in ice water
• Finely chopped capers
• Thinly sliced scallions
• Marinated artichoke hearts, chopped
• Marinated mushrooms, quartered
• Cherry tomatoes, cut in quarters or eigths
• Fresh, flat-leaf or Italian parsley, chopped fine
• Julienned fresh basil leaves
• Minced fresh chives