At the buffet served after the OIB graduation ceremony held at the CIV tonight – I was there to help with the aperitif and the buffet – there was a delicious rice salad which was contributed by the mum of a student in the Italian section.
Here’s the recipe, as I remember it, which she told me as we served the crowd so I hope I’ve got the details right !
Italian Rice Salad
Cooked and cooled rice (from a region in Italy, if I understood her right, near the one that arborio rice come from) tossed with canned tuna (with the oil), olives, capers, very finely sliced raw carrots(or they may have been very lightly steamed), tomatoes (optional) and small pieces of provolone cheese. Though I forgot to ask if she had used any herbs, I don’t think there was any seasoning in the salad other than salt.
I am going to try this soon as it would make such a simple, fresh and delicious summer meal though I’ll have to figure out first what the rice variety she’d used might be. I wonder if it is Carnaroli? The name she used sounded sort of like that from what I remember and when I google Arborio, I find many references to the Carnaroli rice variety as a great base for risottos and salads – indeed for the former it appears to be a better choice than Arborio.