Ingredients
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3 cups water
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1 ½ cups long-grain rice
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1 large carrot, diced
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½ cup frozen peas
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salt to taste
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¾ cup cubed prosciutto cotto (cooked ham)
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¾ cup diced Swiss cheese
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½ cup button mushrooms in oil, drained
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⅓ cup canned corn, drained
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⅓ cup sliced green olives
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⅓ cup sliced black olives
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⅓ cup diced pickle
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⅓ cup sliced marinated artichoke hearts, drained
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1 ½ tablespoons extra-virgin olive oil
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1 teaspoon thyme
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1 teaspoon oregano
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1 (3 ounce) can tuna, drained
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4 hard-boiled eggs, quartered
Directions
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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.
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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.
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Divide salad among 4 serving plates; garnish with hard-boiled eggs. Chill before serving, at least 30 minutes.
