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Insalata Di Riso

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  Long grain rice 8 Ounce
  Mild vinegar 3 Tablespoon
  Olive oil 2 1⁄2 Tablespoon (2-3 Dessertspoons)
  Seasoning To Taste
  Nutmeg To Taste
  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.
Drain thoroughly.
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.

Recipe Summary

Difficulty Level: 
Very Easy

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Average: 4.4 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1443 Calories from Fat 477

% Daily Value*

Total Fat 55 g84.4%

Saturated Fat 7.2 g36%

Trans Fat 0 g

Cholesterol 93 mg31%

Sodium 231.6 mg9.7%

Total Carbohydrates 203 g67.7%

Dietary Fiber 8 g32.1%

Sugars 9.6 g

Protein 33 g65.5%

Vitamin A 64% Vitamin C 144%

Calcium 17% Iron 31.8%

*Based on a 2000 Calorie diet

Insalata Di Riso Recipe