When the summer sun is blazing and the beach is calling, nothing hits the spot quite like a refreshing Insalata di Riso. This traditional Italian cold rice salad is a staple for beachgoers, offering a delicious and convenient meal that's easy to prepare and perfect for a day under the sun.
Wander along any Italian beach at lunchtime, and you'll see families and friends enjoying this beloved dish. Italians are famous for their love of good food, and their beach outings often include coolers packed with delightful treats, including the ever-popular Insalata di Riso.
This dish stands out for its simplicity and versatility. Prepared in advance and stored in a cooler, it holds up wonderfully, making it a favorite for picnics and day trips. And don't forget to pack some taralli – these crunchy snacks are a perfect beachside nibble!
Prep time: 20 minutes
Cooking time 20 minutes
Doses for: 4 people
1 cup Arborio rice
1 can of tuna in oil, drained
1 cup of giardiniera vegetables
1/2 cup of olives
1 cup of marinated artichoke hearts, quartered
1/2 cup of sun-dried tomatoes in olive oil, chopped
2 tablespoons of Prosecco vinegar
3 tablespoons of extra virgin olive oil
1 bag of Taralli
Salt and pepper to taste
Fresh parsley or basil for garnish
1.To cook the rice, in a medium saucepan, bring 2 cups of water to a boil.
2. Add a pinch of salt and the rice. Reduce the heat to low, cover, and simmer for about 15-18 minutes, or until the rice is tender and the water is absorbed.
3. Once cooked, fluff the rice with a fork and spread it on a baking sheet to cool.
4. While the rice is cooling, prepare the salad ingredients.
5. Drain the tuna and break it into chunks with a fork. Chop the giardiniera vegetables into bite-sized pieces. Drain the olives. Quarter the artichoke hearts. Chop the sun-dried tomatoes into small pieces.
5. In a large bowl, combine the cooled rice, tuna, pickled vegetables, olives, artichoke hearts, and sun-dried tomatoes.
6. Drizzle the olive oil and prosecco vinegar on the rice and mix.
7. Season with salt and pepper to taste.
8. Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
9. Before serving, taste and adjust seasoning if necessary and garnish with fresh parsley or basil. Serve with taralli crumbled on top or on the side instead of bread.
10. Buon appetito!
