01.06.06
Italian Summer Rice Salad. Italian Recipes
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Italian Summer Rice Salad
2 cups long grain rice
1 tablespoon plus 1/4 teaspoon salt
1 cup frozen peas, thawed
1 cup diced oil-packed artichoke hearts
1 cup diced oil-packed eggplant
1 cup diced oil-packed mushrooms
1/3 cup capers, drained
1/3 cup diced Kosher dill pickles
Two 6-ounce cans tuna packed in olive oil, drained and crumbled
1/2 cup extra-virgin olive oil
8 drops or more Tabasco sauce
1/2 pound Fontina from Val d’Aosta, crusts removed, diced
Bring 4 quarts of water to a boil. Add the rice and 1 tablespoon of the salt; cook until the rice is almost done, then add the peas and cook until done. Drain; toss the rice while it is still hot with the remaining 1/4 teaspoon of salt, the artichoke hearts, eggplant, mushrooms, capers, pickles, tuna, olive oil, and Tabasco sauce in a very large bowl and cool to room temperature. Stir in the Fontina; adjust the seasoning if needed, and serve at room temperature. Serves 12.
