Insalata di Riso

Name: Insalata di Riso (Italian Rice Salad)
Yield: Serves 4
Cuisine: Italian
Ingredients: 4 anchovy fillets, drained, rinsed, drained, dried, and chopped; 1 medium potato, peeled and cubed to the same size as the carrot cubes; 7 tablespoons extra virgin olive oil; 1 tablespoon capers, rinsed and roughly chopped; 1 small zucchini, cubed; 2 tablespoons black or green olives, roughly chopped; sea salt and freshly ground black pepper; 1 tablespoon lemon juice; 1 tablespoon chopped fresh Italian parsley; 1¼ cups long-grain Italian rice; 2 carrots, cubed; ½ cup green beans, diced

Italian Rice Salad

Preparation info

Serves
4

Difficulty
Easy

Appears in

Classic Italian Cooking

By Valentina Harris

Published 2008

About

Dress the vegetables and the rice while they are still warm to absorb the flavors from the other ingredients. This is a summertime classic in Italy, and is very popular on picnics. It is exactly the kind of food you want to eat when the sun is high and temperatures are soaring.

Ingredients

1¼ cups long-grain Italian rice
2 carrots, cubed
½ cup gree

Europe
Italy
Pescatarian
Mediterranean
Gluten-free

Method

Cook the rice in lightly salted boiling water for 18 minutes, or until tender. Meanwhile, cook the other vegetables in a separate pan until also tender.
Drain the rice and all the vegetables thoroughly and place in a large bowl. Add the anchovies, olives, capers, and parsley and using a very large spoon or your hands, mix well until evenly combined.
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