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Insalata di Riso
1 1/2 cups parboiled rice (the grains should not stick)
8-ounce can tuna, drained and shredded, and four canned sardines, boned
and shredded or 1 hot dog, cooked and sliced, and 1/4 pound ham, diced
1/4 pound Fontina or Swiss cheese, diced
1/4 cup pitted, sliced black olives
1 pickled bell pepper, diced
2 ripe, peeled, seeded tomatoes, diced (optional)
1/4 cup mushrooms in oil, diced (optional)
1-2 tablespoons cooked peas (optional)
1/4 cup pickled button onions (optional)
2 hard boiled eggs, sliced or quartered (optional)
1 tablespoon rinsed salted or pickled capers (optional)
2 pickled artichoke hearts, sliced (optional)
1 tablespoon minced parsley
1/4 cup olive oil or mayonnaise
1 tablespoon lemon juice
Salt and pepper to taste
Cook the rice in abundant boiling, slightly salted water. Rinse it
with cold water and let it drain. Meanwhile, assemble the remaining
ingredients. Once the rice has cooled, combine everything in a bowl
and chill the salad in the refrigerator.
Serves 4.
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Rice 04