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Insalata Di Riso Recipe
|Long grain rice||8 Ounce|
|Mild vinegar||3 Tablespoon|
|Olive oil||2 1⁄2 Tablespoon (2-3 Dessertspoons)|
|Finely chopped parsley||1 Tablespoon (1 Level Dessertspoon)|
|Flaked almonds/Pine nuts||1 Ounce|
|Prawns||2 Ounce, chopped|
|Red pimento/Green pimento||1 Small, de-seeded and chopped|
|Celery stalk||1 Medium, finely chopped|
|Onion/Grated green olives / ham and watercress||1 Small (For Garnish)|
Serving size: Complete recipe
Calories 1443 Calories from Fat 477
% Daily Value*
Total Fat 55 g84.4%
Saturated Fat 7.2 g36%
Trans Fat 0 g
Cholesterol 93 mg31%
Sodium 231.6 mg9.7%
Total Carbohydrates 203 g67.7%
Dietary Fiber 8 g32.1%
Sugars 9.6 g
Protein 33 g65.5%
Vitamin A 64% Vitamin C 144%
Calcium 17% Iron 31.8%
*Based on a 2000 Calorie diet
Chicken may be substituted for prawns [shrimp], chopped cucumber for green pepper, w.alnuts for almonds and leek for onion.
Capers may be added as well and so may lightly cooked green peas, cooked mussels, finely chopped ham and a hint of finely chopped fresh mint.
Cook the rice in about 1 pint 2 1/2 cups) boiling salted water until tender; 12-15 minutes.
Add vinegar and olive oil and mix well with a fork.
Season to taste with salt and pepper and, if liked, a grinding or two of nutmeg.