Rice Salad (lnsalata di Riso)
- Serves 6
- 2 cups Arborio rice
- 4 cups water
- pinch of salt
- 1 Tbsp. olive oil
- 2 hard boiled eggs, cut into wedges
- 2 tomatoes, chopped
- 1/2 cup diced ham
- 1/2 cup mozzarella cubes
- 3 Tbsp. capers
- 1 Tbsp. parsley, minced
- 1/4 cup basil, chopped
- 1/4 cup pitted black olives (i.e. oil cured Italian olives), chopped
- 1/4 cup olive oil
- 1 Tbsp. lemon juice
- 1 Tbsp. white balsamic vinegar
- salt and pepper
1.Place rice, water, pinch of salt and 1 Tbsp. olive oil in pressure cooker, stir well.
2.Close and lock the lid in place. Heat on high until pressure builds and the indicator rod rises to maximum pressure.
3.Tum down the heat, and cook for 2 minutes.
4.Tum off the heat, and release the pressure by slowly pressing the button on the handle.
5.Once all pressure is released, open the lid.
6.Drain, mix with other ingredients.
7.Serve room temperature or chilled (Rice should be al dente) .
8.Optional: Other vegetables may be added (l /4 cup recommended), such as cooked corn, asparagus tips, marinated hot peppers, pickled onions, marinated mushrooms, sliced artichoke hearts, or roasted red peppers.