• 1¼ 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

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.