Insalata di Riso (Rice Salad) – The Recipe

Today’s lunch was brought to us with inspiration from Elizabeth Minchilli who says, “I think there is probably an Italian
law that says insalata di riso can only be eaten during the summer” — and we agree!



½ kilo of Vialone Nano Rice by Gazzani

1 jar (180 grams) of Antipasto in Extra Virgin Olive Oil by Maida Farm


– Steam rice, let cool.

– Add vegetables to rice by scooping vegetables out of the jar with a fork. (Save excess oil to be used as salad dressing.)

– Add salt, and pepper to taste.

– Mix well.

– Serve cold.

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