Italian Rice Salad
Ingredients:
2 cups (400g) arborio or long-grain rice
3 cups (750ml) water or vegetable stock
1 cup (150g) cherry tomatoes, halved
1 cup (150g) cooked peas
1 cup (100g) diced cooked ham
1/2 cup (75g) black olives, sliced
1/2 cup (75g) diced mozzarella
1/4 cup (30g) chopped parsley
3 tbsp olive oil
1 tbsp lemon juice
Salt and pepper to taste
Directions:
Cook the rice in water or vegetable stock according to package instructions. Once cooked, drain and allow it to cool completely.
In a large bowl, combine the cooled rice with cherry tomatoes, peas, ham, olives, mozzarella, and parsley.
Drizzle olive oil and lemon juice over the salad, then season with salt and pepper. Toss gently to combine all the ingredients.
Chill the salad in the refrigerator for at least 30 minutes before serving. Serve cold or at room temperature.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 350 kcal | Servings: 4–6 servings
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