This is one of my father's specialties and an addictive salad/side. Basically, its just plain boiled rice (rinsed well to remove some gluten) and with that is very finely chopped red onion, celery, carrots, olives, parsley, marinated artichoke hearts, mushrooms, or even corn or any other jarred marinated Italian antipasto- just chopped very finely. If my father were to make this on Christmas Eve, where fish is the theme he might add a can of whole tuna, maybe chopped marinated calamari, or imitation crab meat. Since most things you add already come marinated seasoning is minimal to non but I always like some cracked pepper. One bite and you're sure to go back for seconds and leftovers are even better the day after!
italian boy
Wednesday, September 2, 2009
papa's rice salad
This is one of my father's specialties and an addictive salad/side. Basically, its just plain boiled rice (rinsed well to remove some gluten) and with that is very finely chopped red onion, celery, carrots, olives, parsley, marinated artichoke hearts, mushrooms, or even corn or any other jarred marinated Italian antipasto- just chopped very finely. If my father were to make this on Christmas Eve, where fish is the theme he might add a can of whole tuna, maybe chopped marinated calamari, or imitation crab meat. Since most things you add already come marinated seasoning is minimal to non but I always like some cracked pepper. One bite and you're sure to go back for seconds and leftovers are even better the day after!
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About Me
- anonymous
- Hi there, my name is Giacomo and I enjoy things delicious. Long story short, my parents moved from Italy to NJ where I grew up (and loved it) but found myself in Washington, DC fourteen years ago and haven’t yet found an excuse to leave. Food has always been a huge part of my day and life… from happy times, sad times, holidays, drunken escapades and all the rest in between, I’ve usually spent a good portion of that time putting something in my mouth. I guess I started this blog a little while ago to keep track of what I was cooking and places I’d eat-- simply because my friends were always asking “how do you make this” or “where do you get that” but surprisingly over time I guess real people started reading too. SO, take a look around and let me know what you think. You’ll see that the backbone of lots of my food is Italian but I manage to cover most bases. Thanks for stopping by. BUON APPETITO!
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