The classic rice salad is the summer dish par excellence: fresh, light and full of appetizing condiments to customize according to your taste, as long as they are colorful and tasty.
Beside the veggies you can add frankfurters, tuna, boiled eggs, spam, whatever you like.
In my case I used some spam. Don’t judge! Every now and then I do buy a can of spam 😉
I have also used Peperlizia which is a ready to use sweet and sour condiment for rices and salads that contains vegetables such as: peppers, artichokes, cucumbers, green olives, carrots, capers, peas, black olives in a mix of water, vinegar and olive oil.
Quick and easy to make, the rice salad is an ideal single dish for your summer menus, it can be prepared in advance and stored in the refrigerator until ready to serve.
Let’s see how to do it.
Ingredients for 2:
- 140 g rice for salads (or Arborio rice)
- ½ Peperlizia jar
- 100 g Spam
- Extra virgin olive oil
- Salt
Directions:
Boil the rice for salads in plenty of salted water or in a rice cooker. When it is cooked, drain it and pass it under running cold water to stop cooking immediately and make it stay firm.
Place the rice in a large bowl and sprinkle it with a drizzle of extra virgin olive oil, mix well. By adding the oil, the rice grains will not stick together.
Dice the spam and cook it in a pan for a few minutes.
Add the Peperlizia and the cooked spam to the rice and season with a little bit of salt.
Mix the salad well and place it in the refrigerator for a few hours. Before serving, mix it again.
Enjoy it.
The classic rice salad can be kept well in the fridge for up to three days, tightly closed in an airtight container.
Italian style rice salad
Ingredients
- 140 g rice for salads (or Arborio rice)
- ½ Peperlizia jar
- 100 g Spam
- Extra virgin olive oil
- Salt
Instructions
- Boil the rice for salads in plenty of salted water or in a rice cooker. When it is cooked, drain it and pass it under running cold water to stop cooking immediately and make it stay firm.Place the rice in a large bowl and sprinkle it with a drizzle of extra virgin olive oil, mix well. By adding the oil, the rice grains will not stick together.
- Dice the spam and cook it in a pan for a few minutes.
- Add the Peperlizia and the cooked spam to the rice and season with a little bit of salt.Mix the salad well and place it in the refrigerator for a few hours. Before serving, mix it again.
Notes
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