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Italian Rice Salad

21st.Century.Chef's picture
Ingredients
  Water 2 Cup (32 tbs)
  Salt 1 Teaspoon
  Uncooked long-grain rice 1 Cup (16 tbs)
  Thinly sliced zucchini 2 Cup (32 tbs)
  Canned artichoke hearts 14 Ounce, drained and halved (1 Can)
  Sliced carrots 1 1⁄2 Cup (24 tbs)
  Chopped sweet green pepper 1 Cup (16 tbs)
  Ripe olives 3⁄4 Cup (12 tbs), sliced
  Sliced radish 1⁄2 Cup (8 tbs)
  Chopped green onion 1⁄2 Cup (8 tbs)
  Bottled italian dressing 3⁄4 Cup (12 tbs)
  Mayonnaise/Salad dressing 1⁄2 Cup (8 tbs)
  Diced cooked ham 3 Cup (48 tbs)
  Anchovies 1⁄4 Cup (4 tbs)
  Tomato wedges 4
Directions

1. Combine the water, the 1/4 cup Italian dressing and the salt in a medium-size saucepan. Bring to boiling; add the rice. Cook the rice mixture for 10 minutes or until tender yet firm. Spoon the rice into a large glass or ceramic bowl.
2. Add the zucchini, artichoke hearts, carrots, green pepper, sliced olives, radishes, green onion and the 3/4 cup Italian dressing to the rice; toss until well blended. Let the rice mixture stand at room temperature for at least 2 hours.
3. Add the mayonnaise or salad dressing and the ham to the rice mixture and toss until well blended. Spoon the salad onto a serving platter. Garnish with the anchovies and tomato wedges.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Ham
Interest: 
Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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