Insalata di riso
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Serves:     people
Notes from Anna
  • This is the basic recipe to which you can add diced cheese, such as gruyere or cheddar, or hard boiled eggs to make it a more substantial meal. Super-fast and super-tasty.


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  1. Rinse the rice, put it in a saucepan and cover with water. Bring to the boil and cook for about 10 minutes. Drain and rinse under cold water.
  2. Meanwhile, wash, deseed and dice the pepper. Wash, halve and deseed the tomatoes and cut them into quarters. Finely slice the cornichons and olives.
  3. Prepare the dressing in a small bowl by combining the mayonnaise with the olive oil, mustard, vinegar and a pinch of salt.
  4. Boil a kettle. Put the peas in another bowl and cover them with boiling water. Leave for a couple of minutes then drain.
  5. Put all the vegetables and flaked tuna into a large salad bowl. Add the rice and stir to mix the ingredients thoroughly. Pour on the dressing and mix well.
  6. Refrigerate for at least 15 minutes.
  7. Serve cold or at room temperature.

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