INSALATA DI RISO (RICE SALAD)
10'
Easy
2
INSALATA DI RISO (RICE SALAD)
Ingredients
  • 160 g Riso Gallo Easy Cook - cold
  • 2 x 80 g tuna cans
  • 6 small tomatoes
  • 1 small jar of condiriso - already prepped condiment for rice salad from the Italian delicatessen - or your choice of pickled jar vegetables (artichokes, carrots etc) well drained
  • 75 g mixed pitted olives
  • 40 g cubed cooked ham or hotdogs - optional
  • 40 g cubed cheddar cheese or any mild cheese
  • 2 boiled eggs cut into quarters or cubed
  • Seasoning to taste
  • 2 tbsp mayo to bind it all together.
Preparation

Prepare your Riso Gallo as per pack instructions. Drain well and set aside to cool down.

When this is cold, start adding your condiments with the tuna first and ensure you mix the rice well in between ingredients to make sure they are well combined.

Serve cold as a main or as a side dish.

Very easy to prepare in advance.

Keep stored for 3 days maximum.

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