Seriously Italian: Insalata Di Riso

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Serious Eats
Nutrition per serving    (USDA % daily values)


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Ingredients for 2 servings

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 suspen

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

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