Rice Salad Recipe With Video And Tips From Italy
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
Here you will find my fine rice salad recipe.
Make your family happy and prepare this delicious rice dish!
The homemade salad will easily keep in the fridge for two days. For me, it’s often eaten up quicker.
Super great: Simple, sure to succeed and you’re done with the preparation in less than 30 minutes.
The inserted video accompanies you while cooking.
I wish you the best of luck, enjoy it!
Table of Contents
1. Recipe Rice Salad
Here you will find the simple instructions, sure to succeed and quick to prepare yourself.
Rice Salad Italian Style
Cooked, photographed and written down by chef Thomas Sixt.
Simple guide for preparing insalata di riso.
|1||Cup||peas (Caution: Boil/blanch frozen peas briefly)|
|4||Pieces||green pickled pepper|
|3||tbsp||red wine vinegar (or white balsamic/white wine vinegar)|
|black ground pepper|
Cook the rice in a saucepan or rice cooker.
As a rule, you need twice the amount of water for rice.
Wash one cup of rice in cold water, then cook with 2 cups of water.
I season the water with a little ancient salt, Himalayan salt and a pinch of sugar.
Allow the cooked rice to evaporate:
-> Leave to cool in a wide bowl or spread out on a baking sheet.
Briefly cook the frozen peas in boiling salted water.
Drain the cooked peas and cool under cold running water.
Drain the peas in a colander and set aside for the salad.
For the rice salad, slice the aubergine or zucchini.
You can also choose other cut shapes.
Fry the vegetables in a pan with sunflower oil.
Season with salt and pepper and set aside for the salad.
Halve the tomatoes and set aside.
Cut the olives into rings, add the pepperoni and the capers to the tomatoes.
Mash the anchovies with a fork and add to the tomatoes along with the chopped basil.
Mix all prepared ingredients with the rice.
Season the rice salad with salt, pepper, chili, olive oil and red wine vinegar.
Leave the salad to stand for 15 minutes, then season again, arrange and serve.
2. Calories and Nutritional Values
3. Cooking Ideas For Easy Rice Salad
The trick with a quick and easy 🙂 salad lies in the choice of ingredients.
Use a large part of vegetables from the jar or from the can and pimp with fresh and fried vegetables such as zucchini or eggplant (melanzani).
If you want to go really quickly, simply replace fresh basil with an Italian herb mixture.
Tip: Simply use the leftover rice from the day before for a rice salad!Leftovers tip from chef Thomas Sixt
Tip: Sushi rice tastes particularly delicious.
4. Vegetarian Version Of the Rice Salad
I added anchovies to my preparation.
The anchovies give an excellent taste and go well with olives and capers.
If you want your salad to be vegan or vegetarian, simply leave out the anchovies.
Please forgive me for not writing an extra recipe for this – just delete one ingredient and the wonderful salad is vegan 🙂
Rice salad is gluten-free and calms the nerves!Tip from chef Thomas Sixt
I personally like the salad as a snack.
The dish is practical, gluten-free, you can increase the vegetable content as you like and thus increase the fiber content.
I really think this rice dish is healthy and I would be happy if you try it.
5. Tip For Rice Salad With Chicken
You can easily supplement and refine the salad with fried chicken pieces.
If possible, cut the chicken breast into strips and season with salt, pepper and thyme.
Then fry in a hot pan with a little oil and serve lukewarm with the salad or mix in.
Freshly roasted chicken breasts taste better than leftover roast chicken! The alternative is smoked chicken ham.Ingredients tip from chef Thomas Sixt
6. Italian Rice Salad with Tuna
The salad with tuna is even easier.
Buy canned tuna and carefully remove the tuna chunks from the can.
It’s nicer when the pieces come to the salad a little more compactly.
Finally, place the tuna pieces on top of the salad and mix gently.
Tip for tuna: Buy tuna in a jar and season with fresh herbs and garlic.Tip from chef Thomas Sixt
7. More Ideas
Comments, Cooking Questions and Answers
Below you can write to me directly.
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