Rice Salad Recipe With Video And Tips From Italy

Rice salad recipe image
Rice Salad Recipe Image © Thomas Sixt.

Author:
is a chef, food photographer and cookbook author.
Here he shares recipes, answers cooking questions and helps with cooking.

Here you will find my fine rice salad recipe.

Make your family happy and prepare this delicious rice dish!

The homemade salad will easily keep in the fridge for two days. For me, it’s often eaten up quicker.

Super great: Simple, sure to succeed and you’re done with the preparation in less than 30 minutes.

The inserted video accompanies you while cooking.

I wish you the best of luck, enjoy it!

1. Recipe Rice Salad

Here you will find the simple instructions, sure to succeed and quick to prepare yourself.

Rice Salad Italian Style

Cooked, photographed and written down by chef Thomas Sixt.

Servings 2
Calories 783
Total Time 20 Min.

Simple guide for preparing insalata di riso.

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Rice salad recipe image
Rice Salad Recipe Image © Thomas Sixt.

Preparation Time

15 Min.

Ingredients

150 g rice
1 Cup peas (Caution: Boil/blanch frozen peas briefly)
1/2 Piece Zucchini
1/2 Piece eggplant
3 tbsp Sunflower oil
6 Pieces cherry tomatoes
8 Pieces black olives
4 Pieces green pickled pepper
15 Pieces capers
2 Pieces anchovies
2 Twigs basil
some chili flakes
6 tbsp Olive oil
3 tbsp red wine vinegar (or white balsamic/white wine vinegar)
primal salt
black ground pepper

Instruction

cook rice
Cooked rice in the rice cooker

Cook rice

Cook the rice in a saucepan or rice cooker.

As a rule, you need twice the amount of water for rice.

Wash one cup of rice in cold water, then cook with 2 cups of water.

I season the water with a little ancient salt, Himalayan salt and a pinch of sugar.

Allow the cooked rice to evaporate:

-> Leave to cool in a wide bowl or spread out on a baking sheet.

blanched, freshly cooked peas
Boiled peas, also called Peluschken, on a sieve.

Prepare peas

Briefly cook the frozen peas in boiling salted water.

Drain the cooked peas and cool under cold running water.

Drain the peas in a colander and set aside for the salad.

Types of cutting zucchini vegetables
You can cut zucchini for vegetables in different ways. With or without seeds, in slices, in sticks, in diamonds and in cubes.

Fry vegetables

For the rice salad, slice the aubergine or zucchini.

You can also choose other cut shapes.

Fry the vegetables in a pan with sunflower oil.

Season with salt and pepper and set aside for the salad.

Prepare tomatoes
Halve the small tomatoes and cut out the stalks. Step picture.

Prepare vegetables

Halve the tomatoes and set aside.

Cut the olives into rings, add the pepperoni and the capers to the tomatoes.

basil fresh
Provide basil leaves

Add herbs

Mash the anchovies with a fork and add to the tomatoes along with the chopped basil.

Italian rice salad with tomatoes and herbs, recipe and picture (C) Thomas Sixt
Italian rice salad – Insalata di riso with lots of vegetables.

Finish salad

Mix all prepared ingredients with the rice.

Season the rice salad with salt, pepper, chili, olive oil and red wine vinegar.

Leave the salad to stand for 15 minutes, then season again, arrange and serve.

Video

Cousine

2. Calories and Nutritional Values

3. Cooking Ideas For Easy Rice Salad

The trick with a quick and easy 🙂 salad lies in the choice of ingredients.

Use a large part of vegetables from the jar or from the can and pimp with fresh and fried vegetables such as zucchini or eggplant (melanzani).

If you want to go really quickly, simply replace fresh basil with an Italian herb mixture.

Tip: Simply use the leftover rice from the day before for a rice salad!
Tip: Sushi rice tastes particularly delicious.

Leftovers tip from chef Thomas Sixt
Rice with butter and wild garlic
Rice with butter and wild garlic or parsley

4. Vegetarian Version Of the Rice Salad

I added anchovies to my preparation.

The anchovies give an excellent taste and go well with olives and capers.

If you want your salad to be vegan or vegetarian, simply leave out the anchovies.

Please forgive me for not writing an extra recipe for this – just delete one ingredient and the wonderful salad is vegan 🙂

Rice salad is gluten-free and calms the nerves!

Tip from chef Thomas Sixt

I personally like the salad as a snack.

The dish is practical, gluten-free, you can increase the vegetable content as you like and thus increase the fiber content.

I really think this rice dish is healthy and I would be happy if you try it.

Cut smoked tofu
Frying the tofu in strips would be an option instead of fish. I like the smoked tofu, brings an exciting taste to the soup!

5. Tip For Rice Salad With Chicken

You can easily supplement and refine the salad with fried chicken pieces.

If possible, cut the chicken breast into strips and season with salt, pepper and thyme.

Then fry in a hot pan with a little oil and serve lukewarm with the salad or mix in.

Freshly roasted chicken breasts taste better than leftover roast chicken! The alternative is smoked chicken ham.

Ingredients tip from chef Thomas Sixt
grilled chicken
The grilled chicken pieces are already perfectly cooked.

6. Italian Rice Salad with Tuna

The salad with tuna is even easier.

Buy canned tuna and carefully remove the tuna chunks from the can.

It’s nicer when the pieces come to the salad a little more compactly.

Finally, place the tuna pieces on top of the salad and mix gently.

Tip for tuna: Buy tuna in a jar and season with fresh herbs and garlic.

Tip from chef Thomas Sixt
Tuna in a jar photographed from above.
Jarred albacore tuna deserves your attention. The fillets are easy to remove and the fish tastes incredibly delicious.

7. More Ideas

Comments, Cooking Questions and Answers

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