Insalata Di Riso (Italian Rice Salad) - cooking recipe

Ingredients

3 cups water
1 1/2 cups long-grain rice
1 large carrot, diced
1/2 cup frozen peas
salt to taste
3/4 cup cubed prosciutto cotto (cooked ham)
3/4 cup diced Swiss cheese
1/2 cup button mushrooms in oil, drained
1/3 cup canned corn, drained
1/3 cup sliced green olives
1/3 cup sliced black olives
1/3 cup diced pickle
1/3 cup sliced marinated artichoke hearts, drained
1 1/2 tablespoons extra-virgin olive oil
1 teaspoon thyme
1 teaspoon oregano
1 (3 ounce) can tuna, drained
4 hard-boiled eggs, quartered

Preparation

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.