Subject: Insalata di Riso
From: [email-masked]
Date: 23 Oct 1996 21:59:12 -0600
Newsgroups: rec.food.recipes

Insalata di Riso

This is picnic food; some of the best. It is also a wonderful side dish for a 
barbecue. Insalata di riso varies greatly from cook too cook; I have made this 
recipe especially rich to give an idea of what can go into it. Feel
free to tone it down or substitute other things to your taste. 
 
1 1/2 cups parboiled rice (the grains should not stick) 

Either: An 8-ounce can tuna, drained and shredded, and four canned sardines,
boned and shredded 
Or: 1 hot dog, cooked and sliced, and a 1/4 pound slab of ham, diced 

1/4 pound Fontina or Swiss cheese, diced 
1/4 cup pitted, sliced black olives 
1 pickled bell pepper, diced 
2 ripe, peeled, seeded tomatoes, diced (optional) 
1/4 cup mushrooms in oil, diced (optional) 
1-2 tablespoons cooked peas (optional) 
1/4 cup pickled button onions (optional) 
2 hard boiled eggs, sliced or quartered (optional) 
 1 tablespoon rinsed salted or pickled capers (optional) 
2 pickled artichoke hearts, sliced (optional) 
1 tablespoon minced parsley 
1/4 cup olive oil or mayonnaise 
A tablespoon of lemon juice 
Salt and pepper to taste 

Cook the rice in abundant boiling, slightly salted water. Rinse it with cold
water and let it drain. Meanwhile, assemble the remaining ingredients. Once
the rice has cooled, combine everything in a bowl and chill the salad in the
refrigerator. 

Serves 4. 

Kyle Phillips

If you're coming to Tuscany,  visit Events http://firenze.net/events
I also have a translation of Artusi's Scienza in Cucina, the book that
shaped modern Italian cuisine, coming out (From Random House, as The Art of 
Eathing
Well). Find out about it and sample some recipes
at http://firenze.net/events/commercial/artusi1.htm

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