Italian Rice Salad Without Canned Food
Ingredients
- 300g white rice (parboiled or Ribe)
- 200g chicken breast
- 3 eggs
- 1 cucumber, diced
- 1 zucchini, diced
- 125g mozzarella, diced and drained
- 4 tbsp extra-virgin olive oil
- Juice of 1/2 lemon
- Salt, to taste
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Instructions
- 1
Cook the rice in plenty of salted boiling water for the time on the pack. Drain, rinse under cold water and drain well again.
- 2
Hard-boil the eggs for 9 minutes, cool them in cold water, peel and cut into pieces.
- 3
Poach the chicken breast in simmering salted water for 15 minutes. Let it cool and dice it.
- 4
Cook the diced zucchini in a non-stick pan with 1 tablespoon of oil for 4 minutes. Let it cool.
- 5
Mix the rice with the chicken, eggs, cucumber, zucchini and mozzarella. Dress with the remaining oil, the lemon juice and salt. Chill for 30 minutes before serving.
Notes
The classic Italian insalata di riso uses canned tuna, pickled vegetables and jarred mixes. This version uses only fresh ingredients rated low on our low-nickel food list. Canned food is one of the points where published lists disagree, so it is left out here.
Tips & Tricks
- Rinse the cooked rice under cold water so the grains do not stick together.
- Dress the salad just before chilling so the rice absorbs the oil and lemon.