Insalata di Riso (Italian Rice Salad)

By Buckwheat Queen

4.5 / 5

15min

19min

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3 cups water
1 ½ cups long-grain rice
1 large carrot diced
½ cup frozen peas
to taste salt
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