Insalata Di Riso
|Long grain rice||8 Ounce|
|Mild vinegar||3 Tablespoon|
|Olive oil||2 1⁄2 Tablespoon (2-3 Dessertspoons)|
|Finely chopped parsley||1 Tablespoon (1 Level Dessertspoon)|
|Flaked almonds/Pine nuts||1 Ounce|
|Prawns||2 Ounce, chopped|
|Red pimento/Green pimento||1 Small, de-seeded and chopped|
|Celery stalk||1 Medium, finely chopped|
|Onion/Grated green olives / ham and watercress||1 Small (For Garnish)|
An easily prepared dish which may be livened up with any manner of additions, depending on what is in the refrigerator or store cupboard.
Chicken may be substituted for prawns [shrimp], chopped cucumber for green pepper, w.alnuts for almonds and leek for onion.
Capers may be added as well and so may lightly cooked green peas, cooked mussels, finely chopped ham and a hint of finely chopped fresh mint.
Cook the rice in about 1 pint 2 1/2 cups) boiling salted water until tender; 12-15 minutes.
Add vinegar and olive oil and mix well with a fork.
Season to taste with salt and pepper and, if liked, a grinding or two of nutmeg.