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

  • cups long-grain Italian rice
  • 2 carrots, cubed
  • ½ cup green beans, diced
  • 1 medium potato, peeled and cubed to the same size as the carrot cubes
  • 1 small zucchini, cubed
  • 2 tablespoons black or green olives, roughly chopped
  • 4 anchovy fillets, drained, rinsed, drained, dried, and chopped
  • 1 tablespoon capers, rinsed and roughly chopped
  • 1 tablespoon chopped fresh Italian parsley
  • sea salt and freshly ground black pepper

Dressing

  • 7 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice

Method

  1. 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.
  2. 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.
  3. Mix the olive oil and lemon juice together in a separate bowl to make the dressing, then pour over the rice. Mix again and season with salt and pepper to taste.
  4. Allow to stand for at least 1 hour before serving. If you need to chill the salad, make sure it is at room temperature when you serve it so that the flavors come through.

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