(Traditional rice salad – Traditional recipe)

150 g (5 1/2 oz) rice
6 quail eggs
20 little mushrooms in oil
3 whole little artichokes in oil, sliced
4 thick strips of sweet and sour peppers, cut into thin pieces
40 g (1 1/2 oz) stoned green olives, sliced
1 240 g (8 1/2 oz) can tuna in oil, drained and crumbled
1 200 g (7 oz) can peas, well drained
1 tablespoon dried chives
1 tablespoon dried parsley
1 tablespoon extra virgin olive oil
Salt

Time:
preparation: 30 minutes
c Cooking: 30 minutes
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: 620 (kCal) - 2593 (kJ)
Protein: 32.6 (g)
Total fat: 23.2 (g)
Total carbohydrate: 74.5 (g)
Sugars: 3.2 (g)

Boil the quail eggs for 3-4 minutes or according to the instructions on the package. Cool them under running cold water in order to peel easily.
Cook the rice in plenty of salted, boiling water. Drain it, cool under cold running water to stop the cooking and drain it again until very dry.
Meanwhile put in a bowl the mushrooms, peas, aromatic herbs, tuna, peppers, olives and artichokes.
Add the rice, oil and eggs after halving them. Stir with delicacy and taste. Add salt if necessary.

Let sit at least 2 hours before serving, or if chilled, bring back to room temperature to serve.

Note

- You can add one or two tablespoons of mayonnaise.
- You can modify the ingredients; for example you can also add the Emmental cheese, cubed, or pieces of boiled ham or salami.
- It’s a typical one-plate meal, Italy-style. Complete your meal with fresh fruit.

What's the right wine?

Our suggestion is: a good white or rosé wine; serve it cool.

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".