Italian Rice Salad

Cuisine: Italian

Category: grain

Servings: 4


2 tbsp. olive oil
3/4 cup Arborio or long grain rice
1-1/2 cups boiling water
1 medium zucchini, julienned
1/3 cup roasted red peppers
1/4 cup pine nuts, toasted
12 Italian black olives, pitted
1 clove garlic, mashed
2 anchovies, mashed
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. dry mustard
Juice of
1 lemon
2 tbsp. red wine vinegar
6 tbsp. olive oil


Saute rice in oil in heavy skillet until rice is opaque. Add water (and salt if desired). Cover and cook over low heat until done (20-25 minutes). Cool. Toss with a third of dressing. Add vegetables, pine nuts and olives. Include other items if you wish. (Thin sliced hard Italian sausage, for example). Toss with remaining dressing. To make dressing, blend garlic, anchovies, herbs, lemon juice, vinegar and oil. Add salt and pepper to taste.

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