Rice Salad

Rice Salad. This salad is a healthy and hearty dish, usually eaten in summer when the days are very hot!

Rice salad can easily be converted from a side salad to a main dish, and it is possible to add cooked chicken in small pieces. This recipe hits your table as a side salad or main dish, you will love it. Enjoy!

Rice Salad
  • DifficultyVery easy
  • CostCheap
  • Preparation time20 Minutes
  • Cooking time20 Minutes
  • Cooking methodBoiling
  • CuisineItalian
  • SeasonalitySummer

Ingredients Rice Salad

21/2 cups rice (450 g)
14 ounces peas (400 g)
31/2 ounces mushrooms in oil (100 g)
3 wurstel
101/2 ounces cooked mais
5 ounces cooked ham (150 g)
5 ounces tuna in oil (150 g)
14 ounces cheese slices (400 g)
2 carrot
3 eggs
7 ounces olive (200 g)
1 tablespoon coarse salt
olive oil

Tools

Pots
Colander
Ladles
Knives
Tablespoons

Steps Rice Salad

Put a pot with 1 tablespoon of coarse salt on the stove. As soon as it comes to the boil, boil the rice for about 15 minutes. As soon as it is ready, drain it from the cooking water and leave it to cool completely. It is recommended to put it under cold running water to cool it faster and not to make it sticky. Peel the two carrots and boil them in a saucepan with water for about 10 minutes and leave to cool. Also cook the eggs for about 8 minutes and leave to cool.

Prepare the necessary ingredients, cut the frankfurters and carrots into rounds, cut the ham and cheese into squares, drain the tuna, wash the peas and corn by removing them from the preserving liquid. Also drain the olives.

As soon as everything is ready in a very large bowl with a lid. Pour in two tablespoons of olive oil, layer the ingredients and rice, mix everything well. Refrigerate a few hours covered before eating so that the rice acquires the flavours of the ingredients used.

Before serving, peel the eggs and cut them into pieces, placing one piece in each portion.

The rice salad will keep for 2 days covered in the fridge.

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