Something more for your picnics

Insalata di riso

1 cup Arborio rice
1/2 pound small diced green beans (already blanched)
1 cup canned peas
1/2 pound italian ham (if you don't find the Italian ham, regular ham would be fine)
1/2 cup kalamata pitted olives (black or green or both)
2 tablespoons of chopped basil
1 tablespoon grated lemon zest
1/2 cup small diced Parmigiano Reggiano
1/2 cup small diced canned artichokes (marinated in oil)
1 cup small diced of vegetables antipasto (carrots, grilled bell peppers, cauliflower)
1 cup of cherry mozzarella cheese
2 cans of yellowfin tuna fish
3 hard boiled eggs diced

Bring a large pot of salted water to a boil. Add rice, stir, and adjust heat to maintain a simmer. Cook, stirring occasionally to prevent any grains from sticking to the pot, until the rice is just barely done, about 15 minutes. It will continue to cook as it cools. Drain the rice well and spread it out on a tray to cool quickly.
In a large bowl, combine the cooled rice, green beans, peas, artichokes, basil, olives, the antipasto veggies, lemon zest, ham, the eggs, the tuna cans and the cheeses. Season the salad with a generous amount of salt and black pepper.Toss with your hands to blend and toss gently. Taste and adjust seasoning.
For a vegetarian dish, simply don't add the ham and the tuna. The taste will still be great.
Best served at room temperature.

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