Insalata di Riso

Ingredients:

250 gms rice (Vialone nano or Carnaroli)

100 gms canned tuna (in oil or water)

100 gms boiled tiny shrimps (stir frying the shrimps for a few minutes in olive oil and red peppers is even better)

100 gms shelled cooked mussels

Juice of 1 lemon

Grated lemon peel of 1 lemon

Chopped Mixed pickled vegetables from jar (if available): baby corn, chopped carrot, peas

4 cherry tomatoes chopped

2 tblsps capers (rinse salt if salted)

4 tblsps chopped black olives

5 tblsps of extra virgin olive oil

Parsley

Salt if needed

2 boiled eggs cut up

Mayonnaise

Cook the rice in plenty of boiling salted water until its al-dente. Then drain the rice in a strainer and rinse with cold water for just a few seconds. Now dress the rice with olive oil, tuna, mussels, shrimps and the vegetables. Finally garnish with parsley, sliced eggs and a layer of mayo. Refrigerate for a few hours and the dish is ready. Its perfect for a hot day and can be a side salad or a first course.