Rice Salad with Artichokes, Peas & Tuna

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This rice dish was one of those easy dishes my mom would always prepare the morning of an unexpected picnic. Simple enough to make with all the ingredients lying around our pantry, it assembles into a great side salad. The dressing for this salad comes from the oil the tuna is packed in combined with the marinade of the artichokes.

Ingredients:

• 1 cup DeLallo Arborio Rice
• 1 (5.6-ounce) can Imported Italian Tuna packed in olive oil, reserve the oil
• 2 (12-ounce) jars DeLallo Marinated Artichoke Hearts, quartered, reserve the marinade liquid
• 1 (1-pound) box frozen green peas, thawed
• Salt and pepper 

Directions:

For this dish, abandoned your idea of traditional risotto cooking methods and cook the rice as you would pasta: bring a medium pot of water to boil; salt the water and add the risotto. Stir and cook the rice for an al dente texture, about 12 minutes. Drain the rice in a colander and rinse in cold water to remove the excess starch. Drain very well and set aside to cool. 

Once cooled, place the risotto into a large mixing bowl. Add the remaining ingredients. Be sure to add the oil from the tuna and the marinade from the artichokes; this will create the dressing. Mix until the peas, artichokes and tuna are combined. Salt and pepper to taste. Serve cold.

*Preferably refrigerate for 1 hour before serving and stir occasionally to allow juices to flavor the rice.  

Serves 4 to 6 Send to friend Printer-friendly version