Casa Fin | Ricette - Italian Potato Salad

 Recipe Title
arrow Isa’s (famous) rice salad
 Recipe Author arrow Isabella Fin
 The Story Behind The Recipe arrow This is a great summer dish when you don’t feel like eating the traditional 3 course Idalian meal. Gabs loves it and it’s Veronica’s favourite.

Rice Salad
 The Recipe's Country of Origin
arrow Invented by Isa here in Italia
 Meal Type arrow Insalata/Main
 Preparation Time arrow Approx. 1 hour
 Cooking Time arrow 20 minutes
 Oven Temperature arrow N/A
 Number of Servings arrow 4-8
arrow 400g Rice mix*
1 large onion
2 carrots
1 large zucchini (or 2 small)
1 cup of frozen peas
1 tbs Oregano
1 stock cube
8 mini frankfurters (pork or chicken)**
1 can corn (drained)
8 gherkins
Black olives (optional)
Emmentaler Cheese (Swiss)
Olive oil

 Ingredients Source arrow * I use a 3 grain rice mix which includes rice, barley and spelt wheat (don’t know if you can get it in Australia)
** these are not the “red skinned” variety you find in Oz can be replaced with sausages pre- cooked before adding to salad.
 Cooking Instructions arrow 1. Boil rice  for required amount of time according to the packet and rinse with cold water whilst straining. Drain thoroughly and put inside big salad bowl.
2. Finely chop onions, carrots and zucchini ( both cubed)
3. Put a generous amount of olive oil in a frying pan and fry onions, carrots and zucchini
4. After about 10 minutes add oregano, and stock cube (add a little water as well)
5. add frozen peas. Cook for a further 10 minutes.
6. Whilst cooking the vegetables continue to cube sausages and gherkins.
7. Add chopped sausages, gherkins and can of corn to rice.
8. Let vegetables cool a little and then add to rice.
9. Cube cheese and place in a serving dish (to be served on side as optional extra)
10. Chop black olives (no seeds) and place in a serving dish ( to be served as an extra)
11. Add more olive oil to rice salad and mix all ingredients thoroughly

 Serving Suggestions arrow Buon appetito!