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Arborio rice peas eggs Mozzarella cheese mortadella cherry tomatoes capers tuna hearts olives celery basil extra-virgin olive oil lemon juice kosher salt pepper
Viewed: 17 - Published at: 9 months agoIngredients
- 1 1/2 cups arborio rice, rinsed and drained
- 1 cup fresh or thawed frozen peas (5 ounces)
- 3 large eggs
- 5 ounces scamorza or smoked mozzarella cheese, cut into 1/2-inch pieces (1 cup)
- 5 ounces mortadella, cut into 1/2-inch pieces (1 cup)
- 4 ounces cherry tomatoes, quartered (3/4 cup)
- 1 tablespoon chopped capers
- One 5-ounce can good-quality oil-packed tuna, drained and flaked
- 4 drained canned or thawed frozen artichoke hearts, thinly sliced lengthwise
- 1/2 cup chopped pitted kalamata olives (4 ounces)
- 1/3 cup chopped celery leaves
- 1/3 cup chopped basil
- 6 tablespoons extra-virgin olive oil
- 1/4 cup fresh lemon juice
- Kosher salt
- Pepper
Method
- Cook the rice in a large saucepan of salted boiling water until al dente, about 18 minutes.
- Add the peas and cook for 1 minute, then drain.
- Rinse the rice and peas under cold water to stop the cooking.
- Drain very well and transfer to a large bowl.
- Meanwhile, in a small saucepan, cover the eggs with water and bring to a boil.
- Remove from the heat, cover and let stand for 10 minutes.
- Drain, then cool the eggs under running water.
- Peel and quarter the eggs.
- Add all of the remaining ingredients, except the eggs, to the rice in the bowl and mix well.
- Garnish the salad with the eggs, season with salt and pepper and serve.
