Rice Salad

Insalata di Riso


6 quarts water
1 teaspoon salt
1 ½ cups Arborio Rice
1 large tomato, seeded and diced (diamond or square shapes)
12 asparagus spears, steamed or boiled al dente, sliced on the diagonal into 3/4" pieces, leave tips whole
¾ cup chopped parsley leaves
1 4-oz. jar marinated button mushrooms, drained and halved
1 6-oz. jar artichoke hearts, drained and cut into 1" pieces.
2 hard boiled eggs, finely chopped
1 recipe for Mustard Vinaigrette
2 Tablespoons fresh lemon juice
2 Tablespoons sherry wine (or white wine vinegar)
½ teaspoon salt
Yield: 5-6 cups
Printable Version
Bring the water and salt to a rapid boil. Add the rice. Stir once, gently. Bring back to a boil; cook for 10 - 12 minutes (like pasta). After 8 or 9 minutes, taste a grain or two, and continue tasting until it is al dente (not hard in the center, but firm).
Drain rice well. Transfer to a glass bowl and toss with vinaigrette. Allow to cool. While cooling, prepare other ingredients.
When rice has cooled, in a large bowl, combine rice with tomatoes, asparagus, parsley, mushrooms, artichoke hearts, and boiled eggs. Refrigerate for at least one hour.
Just before serving, combine vinegar, lemon juice and salt. Splash this mixture over the salad, toss and serve.
Chef’s Tip
You can spike this salad with just about anything you want. Let me throw a few ideas at you: Boiled Shrimp, Diced ham, barbecued sausage, Diced Grilled Tuna, chopped Prosciutto….. Had enough yet.. Say Uncle!
©2015 Nick Stellino Productions