Recipe: Insalata Di Riso
Thu May 2015
In celebration of national vegetarian week we would like share a classic, but more importantly, quick, Italian recipe for you to enjoy!
It’s news to no one that Italians have extraordinary fresh fish and delicious prosciutto di Parma, but what is lesser known, is that they are also masters at preparing vegetables in tasty and delicious ways. In fact, no real Mediterranean diet would be complete without abundant fruit and vegetables! Think of Sicily’s delicious aubergines, Venice’s radicchio, Rome’s artichokes and delicious Neapolitan tomatoes!
It has to be admitted however, that in order to properly prepare stuffed artichokes or ‘alla norma’, aubergine sauce, a certain level of culinary skills is required, as well as a considerable amount of time.
Therefore, for today we thought that a versatile rice salad would be perfect to encourage everyone to introduce as many vegetables as they can into their diet whilst embracing that Mediterranean, summertime touch. In Italy, you can find rice salad, or insalata di riso, as an option for a quick lunch in almost every bar or simple restaurant throughout spring and summer.
A great plus of insalata di riso is that, once you cook your rice, you can add virtually anything to it. We have chosen peas, corn, zucchini, carrots and dried basil for ours. A typical Italian insalata di riso could have tomatoes, olives, mozzarella and a mix of pickles like mushrooms, carrots, peppers, capers and so on. You’ll of course find versions with fish and meats but in the spirit of national vegetarian week, you honestly need nothing more. It is simply delicious as it is.