Very hot summer!!! This year we are still at home. Just a few more days and we will finally go to the beach…I can’t wait!
The most common dilemma remains the same: what to prepare to eat. It’s too hot to cook but someone always has to do it 😂 so why not prepare something in advance like cold rice. It’s a summer recipe and always appreciated: rice salad. It’s also convenient for the pool and trips.
Come and find out how we prepare it today.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 45 Minutes
- Cooking time: 45 Minutes
- Portions: 6
- Cuisine: Italian
Ingredients
- 1.5 cups rice for salads
- 7 oz frozen peas
- 3.5 oz carrots
- 7 oz frankfurters
- 10 oz canned sweet corn, drained
- 1 jar black olives in brine
- 5.5 oz tuna in oil
- 2 eggs
- olive oil
- salt
- parsley
Preparation
The preparation of this recipe involves cooking rice, carrots, peas, and eggs. The rest is used raw. So it’s very simple and quick.
In a large pot with high edges boil the rice in salted water according to the cooking time on the package (generally about 15 minutes).
Separately boil the frozen peas and the carrots cut into slices.
Once cooked, transfer them to a bowl and season with salt and oil.
When the rice cooking time is over, drain and rinse it under cold water. Finally, transfer it to a salad bowl.
Add the peas and carrots and mix.
Prepare the hard-boiled eggs and let them cool. Put the eggs in a small pot, pour cold water until covering the eggs, and cook until boiling. Continue cooking for another 9 minutes, then turn off the heat and drain the water.
Now focus on preparing the other cold ingredients.
Open the packages of frankfurters, rinse them under running water, and cut them into slices.
Rinse the drained corn under water.
Cut the pitted black olives into slices.
Add one ingredient at a time, mixing at each step.
Finally, add the drained tuna and hard-boiled eggs.
Not everyone likes these, so I simply cut them in half or into wedges.
To finish, I add two drizzles of olive oil and a tuft of freshly chopped parsley.
The rice salad is ready! Now just let it cool a bit in the fridge and take it out when needed.
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