Italian Rice And Vegetable Salad
|Garlic cloves||3 Large, minced|
|Anchovies/6 strips anchovy paste, each about 1/2 inch long||6 , mashed|
|Dried oregano||1 1⁄2 Teaspoon|
|Dried basil||1 1⁄2 Teaspoon|
|Dry mustard||1 1⁄2 Teaspoon|
|Black pepper||To Taste|
|Red wine vinegar||6 Tablespoon|
|Olive oil||1 Cup (16 tbs) (good quality)|
|Olive oil||3 Tablespoon|
|Arborio rice/Long grain rice||3 Cup (48 tbs)|
|Boiling water||6 Cup (96 tbs)|
|Roasted red peppers||1 1⁄2 Cup (24 tbs), julienned|
|Italian olives||36 , pitted and halved (Italian / French)|
|Toasted pine nuts||1 Cup (16 tbs)|
|Fresh fennel||1 Cup (16 tbs), coarsely chopped|
|Frozen peas||30 Ounce (3 packages, 10 ounce each)|
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.
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.
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.