Description
A refreshing Italian rice salad, perfect for summer. Light, flavorful, and packed with Mediterranean goodness.
Ingredients
Units
Scale
- 1 1/4 cups (250 g) parboiled rice
- 1/4 teaspoon saffron
- 4 oz (120 g) mixed pickled vegetables
- 7 oz (200 g) green peas or corn
- 5 oz (150 g) cherry tomatoes, halved
- 4 tablespoons (60 ml) capers
- 4 tablespoons (60 ml) black olives, chopped
- 11 oz (300 g) wild tuna in olive oil, canned
- 2 oz (50 g) celery, finely chopped
- 1 oz (20 g) basil, finely chopped
- 4 tablespoons (60 ml) pistachios
- Himalayan salt
- Black pepper
- 3 tablespoons (45 ml) extra virgin olive oil
Instructions
- Cooking the Rice
- Bring a large pot of water to a boil. Add the rice and cook for 15 to 20 minutes, depending on the type of rice. It should be tender but not mushy.
- 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.
- If using saffron, mix it into the rice to infuse the rice with its distinctive flavor and color.
- Preparing the Seasoning
- 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).
- Drain the canned tuna and add it to the bowl. Then add the finely chopped basil and pistachios.
- 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
- 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 the riso freddo immediately if you prefer it slightly warm, or let it cool completely in the refrigerator for at least an hour and serve it cold.
Notes
- For a richer flavor, toast the pistachios lightly in a dry pan before adding them to the salad.
- Substitute other types of olives or sun-dried tomatoes for a different taste profile.
- Store leftover riso freddo in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 18
- Trans Fat: 0g
- Carbohydrates: 50
- Fiber: 5
- Protein: 20
- Cholesterol: 50