Seriously Italian: Insalata di Riso

Course Salads

Ingredients in this Recipe

Any semi soft cheese, such as fontina, fresh asiago, young pecorino or soft provolone, cut in 1/4 inch cubes
Cherry tomatoes, cut in quarters or eigths
Chopped hard boiled eggs
Diced celery, ribs and leaves
Finely chopped capers
Finely chopped red onion
Fresh, flat leaf or Italian parsley, chopped fine
Frozen or fresh peas, cooked tender and shocked in ice water
Julienned fresh basil leaves
Marinated artichoke hearts, chopped
Marinated mushrooms, quartered
Minced fresh chives
Mortadella or prosciutto cotto, cut in 1/4 inch cubes
Pitted or stuffed green and/or black olives, halved and sliced
Thinly sliced scallions
To feed a crowd of 8 to 10, use 1 1/2 to 2 cups of raw rice. Cook the rice in 3 quarts of rapidly boiling, salted water until it is tender, but retains a bit of chewiness. Drain the rice well, run it under cold water, and leave it in a colander suspende

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