Rice Salad My Way, ideal as a main dish or a single course, to prepare in advance and to be eaten cold. Easy and quick, it is perfect for serving at a buffet, or to take to the office or on a picnic.
Extremely versatile, rice salad is perfect for being personalized to your liking, changing the ingredients from time to time. This recipe came about by using what I had in the refrigerator.
If you have any leftover, hollow out 3 – 4 tomatoes of their pulp and fill them with the rice salad: it will become a tasty appetizer.
But now let’s see together how to make the recipe for Rice Salad My Way. Prepare the ingredients and let’s get started!
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I’ll be waiting for you.
Gabriella
Other fresh and tasty recipes:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
For 2 people:
- 1 cup salad rice
- 1 pack pork sausages (small)
- 3.5 oz tuna in oil
- 12 cherry tomatoes (yellow and red)
- 10 artichokes in oil
- 10 taggiasca olives (I use the oil to season it)
- 5 olives (green or black)
- as needed green beans (cooked and cut into pieces)
- 2.8 oz Asiago cheese
- salt
- extra virgin olive oil
- 1 tbsp mayonnaise (generous (optional))
- dried oregano
Tools
To make the recipe for Rice Salad My Way you need:
- 1 Pot
- 1 Bowl
Steps
HOW TO PREPARE RICE MY WAY
First, cook the rice: place the rice in a saucepan, cover with cold water, and bring to a boil. Then count 10 minutes from the minute it starts boiling and turn off the heat. In any case, follow the instructions on the package as cooking times may vary.
Once cooked, drain in a colander and cool quickly with cold running water, just for a moment, then set aside. Or, quickly drain in a colander and lay out on a clean kitchen towel, separate the grains, and let dry.
Meanwhile, wash the cherry tomatoes, pat them dry with a towel, cut into quarters, and place them on a plate along with the olives (if you like, cut them into rings), season with extra virgin olive oil and oregano, and adjust the salt.
Cut ten green beans, previously boiled, into pieces of about 3/4 inch; drain the artichokes from excess oil and cut them into thin pieces.
Cook the sausages in the microwave for about 2 minutes, then cut them into slices. Finally, place the rice on a serving dish, add the vegetables, the drained tuna, and the sausages, gently mix to flavor well, then add the Asiago cut into cubes. Chill in the refrigerator and serve.
Rice Salad My Way is ready. Enjoy your meal!
Until the next recipe.
Storage
You can store the rice salad for about 2 – 3 days in the refrigerator, closed in an airtight container or covered with food wrap.
You can store the rice salad for about 2 – 3 days in the refrigerator, closed in an airtight container or covered with food wrap.
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