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Italian Rice Salad

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PREP TIME
15 min
COOKING TIME
19 min
TOTAL TIME
74 min
SERVINGS
4 servings
Lunch Italian
Italian Rice Salad
Ingredients
  • 3 cups water
  • 1 1/2 cups long-grain rice
  • 1 large carrot, diced
  • 1/2 cup frozen peas
  • salt to taste
  • 3/4 cup cubed prosciutto cotto (cooked ham)
  • 3/4 cup diced Swiss cheese
  • 1/2 cup button mushrooms in oil, drained
  • 1/3 cup canned corn, drained
  • 1/3 cup sliced green olives
  • 1/3 cup sliced black olives
  • 1/3 cup diced pickle
  • 1/3 cup sliced marinated artichoke hearts, drained
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 1 (3 ounce) can tuna, drained
  • 4 hard-boiled eggs, quartered
Instructions
1
Combine water and rice in a saucepan and add the chopped carrot, peas, and salt. Place the saucepan over high heat and bring to a rolling boil; then decrease the heat to a low simmer, allowing the rice to cook until it is tender but still retains some firmness in the center, approximately 14 minutes. Remove excess water from the saucepan and let it cool down for 10 to 15 minutes.
2
In a large mixing bowl, combine the prosciutto cotto, Swiss cheese, sliced button mushrooms, corn kernels, green olives, black olives, pickle slices, artichoke hearts, and olive oil. Add the dried thyme and oregano to the mixture and stir until well combined. Gradually add the cooled rice mixture into the bowl, stirring gently to avoid breaking the grains.
3
Using a spoon or fork, fold in the canned tuna into the salad until it is evenly distributed.
4
Divide the salad mixture among 4 serving plates and garnish each plate with a sliced hard-boiled egg. Refrigerate the salad for at least 30 minutes to allow the flavors to meld together before serving