When you want a rice dish that screams “northern Italy,” but you don’t want something as rich (or as much work) as risotto, try throwing together this Italian rice salad, which was first made for me outside of Milan, served alongside a simply roasted chicken. You could add leftover chicken, shredded cheese, or other more substantial foods to make this into a meal, but it’s a wonderful side dish.
Recipe information
Yield
makes 4 to 6 servings
Ingredients
Preparation
Step 1
Bring a large pot of water to a boil and add salt. Drop the rice in, stir occasionally, and cook for about 15 minutes, until just tender. Drain, rinse briefly under running water—you want to stop the cooking, but it’s nice if the rice stays a little warm, so it absorbs some of the vinegar—and shake well to drain off any excess moisture.
Step 2
Transfer the rice to a serving bowl or platter and toss it with the remaining ingredients, including salt and pepper. Taste and add more olive oil, vinegar, salt, or pepper as needed. Serve at room temperature.
