A classic recipe like this summer rice salad. Delicious, fresh, and colorful, rice salad is one of the most appreciated dishes of the summer! When the heat arrives, it certainly cannot be missing.
Its colors and the thousand flavors that come together on the plate make it one of the most popular choices during the hot months. A harmony of taste that is liked by both adults and children, nourishing without being heavy.
Rice salad, along with cold pasta, is one of the dishes also used as take-away, to bring lunch to the office or for a trip out of town.
Practical, fresh, nutritious, and inviting, this salad can be prepared with the ingredients you prefer, choosing seasonal vegetables, cured meats, mozzarella, shrimp, or other fish, or pairing it with other grains, such as barley, spelt, or wheat.
I have opted for a simple and basic version of this dish, using some fresh vegetables, corn, cheese cubes, and ham.
The classic rice salad is a fresh and light recipe because it is made with simple ingredients that are not heavy.
To harmonize everything, you can add a bit of mayonnaise, or for an even lighter choice, just a drizzle of extra virgin olive oil will suffice.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer and Fall
- Energy 701.55 (Kcal)
- Carbohydrates 87.11 (g) of which sugars 11.21 (g)
- Proteins 28.48 (g)
- Fat 26.84 (g) of which saturated 9.58 (g)of which unsaturated 6.52 (g)
- Fibers 4.96 (g)
- Sodium 1,711.23 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Summer Rice Salad
- 1 1/2 cups rice for salads
- 6 1/2 oz frozen peas
- 7 oz corn, sweet, canned, drained
- 5 1/4 oz cherry tomatoes
- 5 1/4 oz cheese (Emmental or Galbanino or mozzarella etc)
- 5 1/4 oz cooked ham (single slice then diced)
- 4 eggs
- 4 1/4 oz mushrooms in oil
- to taste extra virgin olive oil
- to taste salt
- to taste peppers in oil (yellow and red)
Tools
- Pot
- Colander
- Bowl
Steps
Summer Rice Salad
To prepare the classic rice salad, start by cooking the peas by blanching them in boiling water.
When they are ready, drain them and let them cool.
Meanwhile….
Pour water into a pot, add salt, and put it on the heat. When it starts to boil, add the rice and cook it according to the time indicated on the package, and until al dente.
Boil the eggs separately.
Eggs cook in 6-7 minutes in boiling water if you prefer them soft, 8-9 minutes if you want them hard.Cut them into pieces.
Keep a hard-boiled egg for decoration.
While the rice is cooking, prepare all the ingredients you will need for your salad: cut the Emmental into strips and then into cubes, cut the cherry tomatoes into quarters and then into small pieces, drain the corn, and cut the mushrooms and peppers in oil.
Add the hard-boiled eggs as well.
When all the ingredients are ready, you can proceed with assembling the salad.
Place the rice in a bowl, add the vegetables and the diced cooked ham.
Drizzle with a little olive oil and mix everything well.
Your rice salad is ready, serve it with sliced or quartered hard-boiled eggs.
Here is your summer rice salad ready!
Enjoy your meal.
Tips
Rice salad can be stored in the refrigerator for up to 2-3 days.
Especially when the weather is very hot, it is preferable to keep the salad in the fridge even if you need to serve it shortly, to give it an even fresher touch.
You can replace the cooked ham with tuna.
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FAQ (Frequently Asked Questions)
Can I use brown rice?
Yes, you can also use spelt or a cereal of your choice.
