Name: Italian Rice Salad
Total time: 25 min
Yield: 5-6 people
Ingredients: 3 oz Black olives (pitted); 2 Tomatoes (not too ripe, medium); 5 oz Emmenthal 150; 7 Artichoke hearts in extra-virgin olive oil; 3 tbsp Capers; 5 Eggs; Chives (to taste); 4 oz Cocktail onions; 2 cups Basmati rice; 3 oz Cornichons; 3 oz Baby corn; 3 oz Petit green peas (frozen); 1 1/2 can Tuna in water; 5-7 tbsp Extra-virgin olive oil (to taste); 1 Lemon; Salt (to taste); Freshly ground black pepper (to taste); 2 tsp Fresh dill

Italian Rice Salad

This classic rice salad is a typical summer dish that is very popular in northern Italy, where I am from. This dish reminds me of Madri, my grandmother, who would make the most delicious one, when I was a child. I am vegetarian, but if you aren't, you can add diced Vienna sausage as well. Lemon and cornichons make this rice salad fresh and appetizing for your culinary summer fun.

Servings	Prep Time
5-6people	30 minutes

Cook Time	Passive Time
25minutes	3-4hours

Servings	Prep Time
5-6people	30 minutes

Cook Time	Passive Time
25minutes	3-4hours

Ingredients

3oz Black olivespitted
2 Tomatoesnot too ripe, medium
5oz Emmenthal 150
7 Artichoke hearts in extra-virgin olive oil
3 tbsp Capers
5 Eggs
Chivesto taste
4oz Cocktail onions
2cups Basmati rice
3oz Cornichons
3oz Baby corn
3oz Petit green peasfrozen
1 1/2can Tuna in water
5-7tbsp Extra-virgin olive oilto taste
1 Lemon
Saltto taste
Freshly ground black pepperto taste
2 tsp Fresh dill

Instructions

For the eggs:

Place eggs in a saucepan and fill with cold water, covering them by an inch.
Bring the water to a full boil, uncovered. When water comes to a boil, immediately turn off the heat and cover. Leave the eggs in the saucepan for 10 minutes, then remove and allow to cool down.
Take green peas out of the freezer and thaw.

For the rice:

Cook rice in salted, boiling water.
When rice has cooked, drain and, in the colander, cool down with cold water. This passage will prevent rice from overcooking.
When rice has cooled down (must reach room temperature) place in a large salad bowl and add some extra-virgin olive oil to prevent from sticking. Set aside.

For the salad:

On a cutting board, dice Emmental to 1/4-inch cubes, do the same with the tomatoes and the baby corn. Add to rice.
Cut black olives in quarters, dice artichokes and cornichons, then add to the salad as well.
Drain tuna from the can and break it into flakes. Add to rice.
Add the green peas, fresh dill, salt, freshly ground black pepper, the juice of 1/2 lemon and more olive oil. Gently toss the rice salad and taste, you may need more lemon juice or more oil to taste.
Add the eggs (that you have peeled and cut in quarters) on top of the salad to form the ray of a sun as a decoration.
Allow the salad to chill and marinate for 3-4 hours, then serve.

Recipe Notes

You can keep this salad in the fridge for up to 3 days.