Ingredients
-
3 cups water
-
1 ½ cups long-grain rice
-
1 large carrot, diced
-
½ cup frozen peas
-
salt to taste
-
¾ cup cubed prosciutto cotto (cooked ham)
-
¾ cup diced Swiss cheese
-
½ cup button mushrooms in oil, drained
-
⅓ cup canned corn, drained
-
⅓ cup sliced green olives
-
⅓ cup sliced black olives
-
⅓ cup diced pickle
-
⅓ cup sliced marinated artichoke hearts, drained
-
1 ½ tablespoons extra-virgin olive oil
-
1 teaspoon thyme
-
1 teaspoon oregano
-
1 (3 ounce) can tuna, drained
-
4 hard-boiled eggs, quartered
Directions
-
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.
-
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.
-
Divide salad among 4 serving plates; garnish with hard-boiled eggs. Chill before serving, at least 30 minutes.
Recipe Tip
You can use fresh peas instead of frozen, and you can substitute mortadella for the prosciutto cotto if desired.
Nutrition Facts (per serving)
| 625 | Calories |
| 27g | Fat |
| 66g | Carbs |
| 30g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 625 | |
| % Daily Value * | |
| Total Fat 27g | 34% |
| Saturated Fat 9g | 45% |
| Cholesterol 255mg | 85% |
| Sodium 1266mg | 55% |
| Total Carbohydrate 66g | 24% |
| Dietary Fiber 4g | 13% |
| Total Sugars 3g | |
| Protein 30g | 59% |
| Vitamin C 13mg | 14% |
| Calcium 291mg | 22% |
| Iron 6mg | 32% |
| Potassium 425mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
