Insalata di Riso (Rice Salad)

Today’s lunch was brought to us with inspiration from Elizabeth Minchilli who says, “I think there is probably an Italian law that says insalata di riso can only be eaten during the summer” — and we agree!

Serves 6

Ingredients:
½ kilo of Vialone Nano Rice by Gazzani White or Brown (Integrale)
1 jar (180 grams) of Antipasto in Extra Virgin Olive Oil by Maida Farm

Instructions:
Steam rice, let cool.
Add vegetables to rice by scooping vegetables out of the jar with a fork. (Save excess oil to be used as salad dressing.)
Add salt, and pepper to taste.
Mix well.
Serve cold.

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