Recipe courtesy of David Rocco
Recipe courtesy of David Rocco
Watch how to make this recipe.
Insalate di Riso: Rice Salad
Getting reviews...
- Level: Intermediate
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 447
- Total Fat
- 20 g
- Saturated Fat
- 6 g
- Carbohydrates
- 55 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 12 g
- Cholesterol
- 30 mg
- Sodium
- 592 mg
- Level: Intermediate
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 447
- Total Fat
- 20 g
- Saturated Fat
- 6 g
- Carbohydrates
- 55 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 12 g
- Cholesterol
- 30 mg
- Sodium
- 592 mg
Ingredients
Directions
- Cook the rice in boiling salted water according to the instructions on the package, stirring often. In a colander, rinse the rice thoroughly under cold water to stop the cooking process. Drain. In a large bowl, mix together the rice, fontina cheese, mozzarella, scamorza cheese, cherry tomatoes, olives, capers, and anchovies. Toss well. Add the olive oil and salt, to taste. Let rest for an hour in the refrigerator before serving.
Looking for Something Else?
Related Pages
- Stir-Fried Shrimp and Rice Salad Recipe
- Frittata di Riso (Rice Omelet) Recipe
- Spring Vegetable Rice Salad (Insalata di Riso)...
- Warm Brown Rice Salad Recipe
- Paella Rice Salad Recipe
- Green Grape and Rice Salad Recipe
- Turkey–Basmati Rice Salad Recipe
- Ham Steaks with Asparagus-Rice Salad Recipe
- Minted Rice Salad Recipe