Italian Rice And Vegetable Salad Recipe
This Italian Rice And Vegetable Salad is a great meal choice to make and tastes even better with the blend of herbs and spices used. A very delicious Italian main course to serve, the time spend of making this Rice and Vegetable salad is worth it; give it a try!
Ingredients
DRESSING:
3 large cloves garlic, minced
6 anchovies, mashed, or 6 strips anchovy paste, each about 1/2 inch long
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1 1/2 teaspoons dry mustard
Juice of 3 lemons
Freshly ground black pepper to taste
6 tablespoons red wine vinegar
1 cup good quality olive oil
SALAD:
3 tablespoons olive oil
3 cups arborio or long grain rice
6 cups boiling water
1 1/2 cups roasted red peppers, julienned
36 Italian or French black olives, pitted and halved
1 cup pine nuts, toasted
1 cup fresh fennel, coarsely chopped
3 10 ounce packages frozen peas
Directions
DRESSING:
Mash garlic with anchovies or anchovy paste and mix with oregano, basil, mustard, lemon juice and pepper.
Whisk in vinegar and then whisk in olive oil.
SALAD:
Heat oil in skillet and add rice.
Saute, stirring, until rice begins to brown.
Turn heat to low and add boiling water.
Stir, cover and simmer arborio rice for 5 minutes, long grain rice for 10 minutes.
Remove rice and allow to steam for 4 minutes with cover on.
In strainer drain rice of any remaining liquid and spread on cookie sheet to dry.
Then place in large bowl and add all but about 6 tablespoons of the dressing.
Mix carefully.
Add red peppers and olives.
Cover and refrigerate if desired.
An hour before serving, remove rice from refrigerator.
Defrost frozen peas and cook about a minute or two in their own moisture; drain.
Add with pine nuts and fennel to rice.
Add remaining dressing and toss carefully.
Adjust seasoning and serve, in glass bowl if available.
This salad is best at room temperature.
NOTE TO COOK: Carry mixed salad to party in storage container or serving bowl, wrapped with plastic wrap.
Mash garlic with anchovies or anchovy paste and mix with oregano, basil, mustard, lemon juice and pepper.
Whisk in vinegar and then whisk in olive oil.
SALAD:
Heat oil in skillet and add rice.
Saute, stirring, until rice begins to brown.
Turn heat to low and add boiling water.
Stir, cover and simmer arborio rice for 5 minutes, long grain rice for 10 minutes.
Remove rice and allow to steam for 4 minutes with cover on.
In strainer drain rice of any remaining liquid and spread on cookie sheet to dry.
Then place in large bowl and add all but about 6 tablespoons of the dressing.
Mix carefully.
Add red peppers and olives.
Cover and refrigerate if desired.
An hour before serving, remove rice from refrigerator.
Defrost frozen peas and cook about a minute or two in their own moisture; drain.
Add with pine nuts and fennel to rice.
Add remaining dressing and toss carefully.
Adjust seasoning and serve, in glass bowl if available.
This salad is best at room temperature.
NOTE TO COOK: Carry mixed salad to party in storage container or serving bowl, wrapped with plastic wrap.
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