Insalata di Riso

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My cousin Rita in Italy made this for lunch one sweltering afternoon. Cool and fresh it was the perfect lunch. I asked her for the recipe and with a little back and forth on translation and measurements - I got it down! I hope you enjoy it as much as my husband and I do!

Insalata di Riso (Rice Salad)
Serves 8

1 c. arborio rice, cooked in 2 c. water with a pinch of salt
1 large jar Giardiniera (pickled garden vegetables)
1 red bell pepper, finely chopped
1 large (or 10 baby) carrot, finely chopped
1 c. peas
2 tbs. capers, drained
1 can of tuna packed in olive oil
2 tbs. olive oil
4 hardboiled eggs (optional)
salt & pepper

Drain the Giardiniera and roughly chop the vegetables.  Add them, and the chopped fresh vegetables to a large bowl.

Combine the capers and tuna in the bowl - you can either use the oil from the tuna OR if you feel it has too strong a flavor, drain the tuna and use an additional teaspoon of plain extra virgin olive oil.

When rice is cooked, add it to vegetables and mix well to prevent sticking. Add in olive oil, salt and pepper to taste.

Refrigerate salad until completely cooled. Top with quartered hard boiled eggs before serving.

Buon Appetito!