Salad Recipes - Pisa Pepper Rice

Ingredients

• 225 g/8 oz/1 cup arborio or other risotto rice

• 2 hard-boiled (hard-cooked) eggs, roughly chopped

• 1 potato, boiled and diced

• 1 red (bell) pepper, diced

• 8 stoned (pitted) green olives, roughly chopped

• 75 ml/5 tbsp Ricotta cheese

• 45 ml/3 tbsp olive oil

• 15 ml/1 tbsp red wine vinegar

• Salt and freshly ground black pepper

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Method:

1. Cook the rice in plenty of boiling salted water for 15-20 minutes until just tender but still with some texture.

2. Drain, rinse with cold water and drain again. Fold in all the remaining ingredients gently with a metal spoon. Serve chilled.