Arborio Rice Italian Salad Recipes

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ARBORIO RICE ITALIAN SALAD



Arborio Rice Italian Salad image

My whole family loves this alternative to pasta salad. It's a great gluten free and dairy free (switch out oil for the butter) option. This is a modification of a recipe found on the Alessi Brand arborio rice box.

Provided by tasterns

Categories     One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 1/2 cups arborio rice
2 tablespoons butter (or olive oil if dairy free)
1/4 cup pitted kalamata olive, sliced
1/4 cup roasted red pepper, diced
1/4 cup artichoke heart, diced
1/2 cup broccoli, flower-ettes small pieces- blanched al dente
1/2 cup thousand hills tm 100% grass-fed beef uncured summer sausage, diced (or other brand, gluten free, no MSG or fillers)
1/2 cup tomatoes, diced
3 tablespoons pine nuts, lightly toasted
2 tablespoons fresh Italian parsley, minced
1 1/2 tablespoons fresh basil, minced
1 teaspoon fresh oregano, minced
1/3 cup extra virgin olive oil, whisked together with
3 tablespoons white balsamic vinegar or 3 tablespoons rice vinegar
freshly ground sea salt and black pepper, to taste

Steps:

  • Bring 3 C of salted water to boil in heavy saucepan with tight fitting lid. Add butter and rice. Stir while boiling for 1 minute. Cover and reduce heat to simmer. Cook rice undisturbed for 18-20 minute Fluff and allow to cool.
  • While rice is cooling, blanch the broccoli, toast the pine nuts and chop the other ingredients.
  • Transfer the rice and all ingredients to a serving bowl and toss to coat. Best served at room temp but can also be chilled.
  • Play with the ingredients to your liking.

Nutrition Facts : Calories 547.8, Fat 29.5, SaturatedFat 6.7, Cholesterol 15.3, Sodium 245.8, Carbohydrate 64.4, Fiber 4.5, Sugar 1.2, Protein 6.9

ARBORIO RICE SALAD WITH CUCUMBER AND MINT



Arborio Rice Salad with Cucumber and Mint image

Categories     Salad     Rice     Side     Vegetarian     Quick & Easy     Buffet     Mint     Cucumber     Vegan     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 7

1 pound Arborio rice
3 tablespoons white-wine vinegar
1 tablespoon fresh lemon juice
1/2 cup olive oil
1 pound cucumber, peeled, seeded, and chopped
3/4 cup fresh mint leaves, minced
radishes as an accompaniment if desired

Steps:

  • To a kettle of boiling salted water add the rice, stirring, return the water to a boil, stirring, and boil the rice, stirring occasionally, for 10 to 12 minutes, or until it is tender. Drain the rice in a large colander or sieve, rinse it under cold water until it is cooled, and drain it well. Transfer the rice to a large bowl. The rice may be cooked 3 days in advance and kept covered and chilled.
  • In a bowl whisk together the vinegar, the lemon juice, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. To the rice add the dressing, the cucumber, and the mint, toss the salad well, and serve it with the radishes. The salad may be made several hours in advance and kept covered and chilled.

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