Rice salad (insalata di riso)

Yield: 1 servings

Measure Ingredient
MAKES 6 SERVINGS
Source: Cooking Vegetables
The Italian Way; Judith
Barrett
ISBN 0-02-009078-1; 1994

Tender grains of rice studded with a confetti of fresh, crisp vegetables and ripe black olives make this a colorful, fresh-tasting salad.

1 cup uncooked Italian short-grain rice (Arborio, Vialone, or Carnaroli) 3 cups water Salt to taste 3 small, fresh Italian plum tomatoes, cored, seeded, and finely chopped ½ cup finely chopped zucchini ⅓ cup finely chopped yellow bell pepper ½ cup grated carrot ½ cup pitted Gaeta olives, chopped Freshly ground black pepper to taste ¼ cup extra virgin olive oil 1 tablespoon red wine vinegar

1. Combine the rice and water with salt in a medium-size saucepan and bring the water to a boil over medium-high heat. Then stir the rice once, cover, reduce the heat to medium-low, and simmer for about 18 minutes, until the rice is tender but firm, al dente. Drain the rice in a colander and refresh under cold water. Transfer to a large serving bowl, cover, and allow to cool slightly.

2. When the rice is at room temperature, add the tomatoes, zucchini, pepper, carrot, and olives, then season with salt and pepper. Add the olive oil and vinegar, toss well, and serve.

Keywords: Scanned, SJK, Zucchini From : Sallie Krebs, Sat 07 Oct 95 13:30, Area: COOKING From: Sallie Krebs Date: 10-07-95 (20:00) (159) Fido: Cooking

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