Italian Summer Rice Salad

[Guest guest]

Italian Summer Rice Salad

 

 

1 1/2 cups arborio rice

3/4 cup fresh -OR- frozen peas

100 g (3 1/2 oz) green beans, topped

1 bunch (around 12 spears) asparagus, trimmed, cut into 2.5 cm (1 " )

lengths

1 small red onion, finely chopped

1 cup pitted black olives

1/4 cup flat-leaf parsley leaves, chopped

 

Dressing:

 

1/4 cup red wine vinegar

100 ml (3 1/3 fl oz) extra-virgin olive oil

1 garlic clove, crushed

1 teaspoon Dijon mustard

1 teaspoon sugar

 

 

1. Rinse rice in a sieve until water runs clear. Bring a large

saucepan of salted water to the boil over high heat. Add rice. Cook,

uncovered, for 10 to 15 minutes or until almost tender. Drain and

rinse. Transfer to a large bowl.

 

2. Cook peas, beans and asparagus in a saucepan of boiling, salted

water for 2 to 3 minutes or until bright green and just tender. Drain

and refresh in cold water. Pat dry with paper towel. Add to rice with

onion, olives and parsley.

 

3. Make dressing: Combine vinegar, oil, garlic, mustard and sugar in a

screw-top jar. Secure lid and shake well.

 

4. Pour dressing over salad. Season with salt and pepper. Stir gently

to combine. Spoon into bowls and serve.

 

 

Serves 6.