Rice salad

Rice salad
 
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Ingredients

Ingredients
Method
 
  • 500 gr. of Carnaroli rice
  • 4 can of tunafish in olive oil
  • 2 glass pot of pinckled vegetables
  • 100 gr. of cooked ham
  • 100 gr. of Asiago cheese
  • 4 eggs (organic farming)
  • salt
  • Extra Vergine olive oil
This is a typical italian dish that we use to eat during summertime. :thumbsup: Boil a litre of water in a high and wide pot. Salt the water . When the water is boiling, throw the rice in it Cook the rice for 15 minutes approximately (in Italy we says that the rice must be "al dente"). In the meantime, drain the tuna fish from the oil of conservation of the can,puti it in a plate and cut it in little pieces. Boil 4 eggs in a small pot for 7 minutes When they are cooked, cool them down and remove the egg shell. Put the boiled eggs in a plate and cut them in little pieces . Cut the cooked ham in little pieces. Cut also the cheese in little pieces . Drain the pickled vegetables from the liquid of conservation and put them in a plate. When the rice is cooked ,drain it and put it in a big salad bowl. Cool it for 15/20 minutes. When the rice is cool, mix in the same salad bowl all the others ingredients : the tuna fish, the eggs, the cooked ham, the cheese and the pickled vegetables. Put the rice salad in the fridge for one hour . Dress the rice salad with Extra Vergine olive oil . :p

Rice salad

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This recipe was uploaded by Bespin

 
 

Method


This is a typical italian dish that we use to eat during summertime. :thumbsup: Boil a litre of water in a high and wide pot. Salt the water . When the water is boiling, throw the rice in it Cook the rice for 15 minutes approximately (in Italy we says that the rice must be "al dente"). In the meantime, drain the tuna fish from the oil of conservation of the can,puti it in a plate and cut it in little pieces. Boil 4 eggs in a small pot for 7 minutes When they are cooked, cool them down and remove the egg shell. Put the boiled eggs in a plate and cut them in little pieces . Cut the cooked ham in little pieces. Cut also the cheese in little pieces . Drain the pickled vegetables from the liquid of conservation and put them in a plate. When the rice is cooked ,drain it and put it in a big salad bowl. Cool it for 15/20 minutes. When the rice is cool, mix in the same salad bowl all the others ingredients : the tuna fish, the eggs, the cooked ham, the cheese and the pickled vegetables. Put the rice salad in the fridge for one hour . Dress the rice salad with Extra Vergine olive oil . :p
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