Insalata di riso
Added by DebDiMaggio | Mon 03 Aug 2009 @ 14:13
this is a great salad to make as something to take to a BBQ or as a light lunch at home. The colder it is the better is tastes. Be careful in summer as always with the mayo!
Arborio rice 150grams
50 grams finely chopped gerkins
50 grams finely chopped pickled carrot
150 grams chopped ham
75 grams canned and drained tuna
100 grams crab sticks
50 grams sweet corn or chopped pickled mini cobs
half spring onion chopped
250 grams mayonaise
3 hard boiled eggs
boil the rice in salted water and drain, levae to cool for 30 minutes.
add all the choppe ingredients minus the chopped crab sticks and egg and mix it all up with the rice and mayo. serve the salad in a bowl with the finely chopped egg and crab sticks on top. Levae in the fridge for about 2 hours prior to serving.