Insalata di Riso (Italian Rice Salad)

Ingredients

• 3 cups water
• 1.5 cups long-grain rice
• 1 large carrot , diced
• 0.5 cups frozen peas
• salt to taste
• 0.75 cups cubed prosciutto cotto , cooked ham
• 0.75 cups diced Swiss cheese
• 0.5 cups button mushrooms in oil , drained
• 0.33 cups canned corn , drained
• 0.33 cups sliced green olives
• 0.33 cups sliced black olives
• 0.33 cups diced pickle
• 0.33 cups sliced marinated artichoke hearts , drained
• 1.5 tablespoons extra-virgin olive oil
• 1 teaspoon thyme
• 1 teaspoon oregano
• 1 can tuna , 3 ounce
• 4 hard-boiled eggs , quartered

Instructions

1. 1

   Combine water, rice, carrot, peas, and salt in a saucepan. Bring to a boil; reduce heat and simmer until rice is tender but still firm to the bite, about 14 minutes. Drain excess water; let cool, 10 to 15 minutes.

2. 2

   Mix prosciutto cotto, Swiss cheese, button mushrooms, corn, green olives, black olives, pickle, artichoke hearts, olive oil, thyme, and oregano together in a large bowl. Stir in cooled rice mixture. Fold tuna into the salad.

3. 3

   Divide salad among 4 serving plates; garnish with hard-boiled eggs. Chill before serving, at least 30 minutes.