Insalata di Riso (Rice Salad) is a traditional Italian recipe for a classic salad of rice, fennel, ham, peas and raisins in a tarragon vinaigrette dressing that's served cold on a bed of lettuce. The full recipe is presented here and I hope you enjoy this classic Italian version of: Rice Salad (Insalata di Riso).
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Ingredients:
180g Italian rice
4 tbsp olive oil
1 tbsp tarragon vinegar
salt and freshly-ground black pepper
1 small red bell pepper, de-seeded and cut into thin strips
2 tbsp pine nuts, or slivered almonds
1/2 fennel bulb, finely shredded
2 tbsp seedless raisins
90g cooked green peas
120g cooked ham, diced
1 tbsp parsley, chopped
1/2 tsp oregano or marjoram
lettuce
pitted black olives
Method:
Bring a pan of salted water to a boil, add the rice and cook for about 18 minutes, or until just tender. Take of the heat and drain thoroughly in a colander before turning into a bowl.
Whisk together the oil and vinegar in a bowl. Season to taste with salt and black pepper then pour over the rice and toss gently to combine.
Stir in all the remaining ingredients then toss gently to mix. Garnish with a few pitted black olives then set aside to cool for at least 1 hour and serve on a bed of lettuce.
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