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This all-in-one dish is inspired by the rice salads offered during aperitivos at bars in Rome. Chef Chris Behr of the Rome Sustainable Food Project elevates standard bar fare with lots of fresh herbs, crunchy fennel, and slices of soppressata and cheese. Slideshow: More Rice Salad Recipes 

May 2017


Credit: © Abby Hocking

Recipe Summary test

30 mins


Ingredient Checklist


Instructions Checklist
  • In a medium saucepan of salted boiling water, cook the rice over moderate heat until al dente, about 15 minutes. Just before draining, add the peas and cook for 1 minute. Drain the rice and peas well and spread in an even layer on a large rimmed baking sheet. Drizzle the 3 tablespoons of vinegar over the rice and peas and let cool slightly, about 15 minutes.

  • In a large bowl, toss the rice and peas with the cheese, soppressata, olives, sliced fennel, scallions and parsley. Drizzle with the olive oil and more vinegar, if desired. Season with salt and pepper and toss to combine. Garnish with the fennel fronds and serve.