Description
Italian Riso Freddo is a refreshing and versatile cold rice salad – perfect for summer gatherings or as a light meal.
Ingredients
Units
Scale
- 1 1/4 cups parboiled rice (250 g)
- 1/4 teaspoon saffron (optional)
- 120 g mixed pickled vegetables (4.2 oz) (onions, carrots, cauliflower, cucumber, red peppers)
- 1/2 can green peas or 1/2 can corn (200 g / 7 oz)
- 1 handful cherry tomatoes, halved (about 150 g / 5.3 oz)
- 4 tablespoons capers (60 ml)
- 4 tablespoons black olives, chopped (60 ml)
- 300 g wild tuna in olive oil, canned (10.6 oz)
- 1/2 stalk celery, finely chopped (optional) (about 50 g / 1.8 oz)
- 1 handful basil, finely chopped (about 20 g / 0.7 oz)
- 4 tablespoons pistachios (60 ml)
- Himalayan salt, to taste
- Black pepper, to taste
- Extra virgin olive oil (about 3 tablespoons / 45 ml)
Instructions
Cooking the Rice
- Boil the Rice:
- Bring a large pot of water to a boil. Add the rice and cook for about 15 to 20 minutes, depending on the type of rice. It should be tender but not mushy.
- Cool the Rice:
- Strain the rice and rinse it under cold water to cool it down quickly. This also stops the cooking process. Transfer the cooled rice to a large bowl.
- Add Saffron (Optional):
- If using saffron, mix it into the rice at this point to infuse the rice with its distinctive flavor and color.
Preparing the Seasoning
- Prepare the Vegetables:
- In a large bowl, combine the mixed pickled vegetables, green peas or corn, halved cherry tomatoes, capers, chopped black olives, and finely chopped celery (if using).
- Add Tuna and Herbs:
- Drain the canned tuna and add it to the bowl. Then add the finely chopped basil and pistachios.
- Season the Mixture:
- Season the mixture with Himalayan salt and black pepper to taste. Add extra virgin olive oil and mix well to combine all ingredients thoroughly.
Combining the Rice and Seasoning
- Combine Ingredients:
- Pour the seasoned vegetable and tuna mixture over the cooled rice. Mix everything thoroughly to ensure the rice is evenly coated with the seasoning.
- Serve:
- You can serve the riso freddo immediately if you prefer it slightly warm. Alternatively, let it cool completely in the refrigerator for at least an hour and serve it cold.
Notes
- Vegetable Variations: Feel free to substitute or add other vegetables like bell peppers or cucumbers.
- Herbs: Fresh herbs like parsley or dill can be added for extra flavor.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Salad
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 25mg