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Insalata di Riso (Rice Salad)

Rice Salad

Serves 4 to 6


This versatile dish is wonderful to serve for large gatherings. To make it into a main dish, stir in some drained tuna, cooked shrimp, sliced cooked Italian sausage, or cubed ham.



1  cup Naturalia rice
2  cups chicken broth, vegetable broth, or water
Sabrosa Everything Salt
Santisi extra-virgin olive oil
Red or white wine vinegar
3/4   cup frozen baby peas, rinsed in cold water
1/2   cup shredded Parmigiano-Reggiano cheese
1/2   cup La Cerignola di una volta strip peppers seasoned, drained and chopped
1/3   cup finely chopped red onion
1/4   cup pitted slivered La Cerignola di una volta hot crushed olives
1     rib celery heart, finely chopped


In a medium saucepan, combine the rice, broth or water, and a pinch of salt. Cover and bring to a boil over high heat. Reduce the heat to medium-low so rice simmers. Cook for 15 minutes. Remove from the heat and set aside, covered, for 5 minutes.

Coat a large non-aluminum tray with olive oil. With a fork spread the rice on the tray. Set on a cooling rack; stir occasionally to speed cooling.

In a large bowl, whisk 3 tablespoons oil, 1 tablespoon vinegar, and 1/4 teaspoon salt. Add the peas, Parmigiano-Reggiano, pepper strips, onion, olives, celery, and the reserved rice. Toss to mix. Taste and adjust the seasoning by adding more oil, vinegar, or salt if needed.


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