Insalata di Riso (Italian Rice Salad)

Ingredients

• Salt
• 1 cup (200g) Carnaroli or Arborio rice
• 1 cup (290g/10oz) jar pickled vegetables ((such as Giardinera or Gusto Riso))
• 6 oz (160g) Tuna in olive oil (, drained)
• 3/4 cup (3.5oz/100g) cubed ham
• 2 hard boiled eggs
• 1/3 cup(40g) olives
• 3.5 oz (100g) cheese ((about 3/4 cup))
• ¾ cup (100g) frozen peas

Steps

1. 1

   Bring a large pot of water to a boil and salt it well. Add the rice and cook for about 20 minutes until cooked through. Add the frozen peas at the last minute to cook through for a few seconds then drain the rice and peas in a sieve.

2. 2

   Run the rice and peas under cold water until completely cold then let it drain while you prepare the rest of the ingredients.

3. 3

   Drain the pickled vegetables, tuna and olives and add them to a large mixing bowl. If the pickled vegetables are not cut into small pieces cut them first.

4. 4

   Cut the cheese and ham into cubes and add them to the vegetables and tuna.

5. 5

   Roughly chop one of the eggs (I like to cut the other into quarters for topping the salad) and add that to the salad.

6. 6

   Make sure the rice is well drained then add it to the other ingredients and toss until everything is thoroughly combined. Top the salad with the remaining egg and serve.