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Italian summer rice salad
Italian summer rice salad
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Prep Time:
20 minutes
Cook Time:
12 minutes
Total Time:
32 minutes
Refreshing Italian summer salad, perfect for vegetarian lunches.
Ingredients:
  • 300.00 gm arborio rice
  • 187.50 ml fresh peas or frozen peas
  • 100g green beans, topped
  • 1 bunch asparagus, trimmed, cut into 2.5cm lengths
  • 1 small red onion, finely chopped
  • 250.00 ml pitted black olives
  • 62.50 ml flat-leaf parsley leaves, chopped
  • 62.50 ml red wine vinegar
  • 100ml extra-virgin olive oil
  • 1 garlic clove, crushed
  • 5.90 gm Dijon mustard
  • 5.00 gm caster sugar
Instructions:
  • Thoroughly rinse rice in a sieve until water is clear. In a large saucepan, bring salted water to a boil over high heat. Add rice and cook uncovered for 10 to 15 minutes until nearly done. Drain, rinse, and transfer to a large bowl.
  • Blanch the peas, beans, and asparagus in boiling salted water for 2 to 3 minutes until vibrant and slightly tender. Shock in cold water, then gently dry with paper towel. Mix into the rice with onion, olives, and parsley.
  • Prepare the dressing by mixing vinegar, oil, garlic, mustard, and sugar in a screw-top jar. Close the lid tightly and shake vigorously.
  • Drizzle the dressing over the salad, then sprinkle with salt and pepper. Gently toss to mix well. Serve in bowls and enjoy.

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