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Italian Rice And Vegetable Salad

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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!
For dressing
  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
  Lemons 3 (juiced)
  Black pepper To Taste
  Red wine vinegar 6 Tablespoon
  Olive oil 1 Cup (16 tbs) (good quality)
For salad
  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.
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.

Recipe Summary

Main Dish

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Average: 4.3 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 416 Calories from Fat 222

% Daily Value*

Total Fat 26 g39.5%

Saturated Fat 3 g15.1%

Trans Fat 0 g

Cholesterol 6 mg2%

Sodium 201.7 mg8.4%

Total Carbohydrates 41 g13.8%

Dietary Fiber 4.7 g18.8%

Sugars 5.9 g

Protein 7 g13.3%

Vitamin A 36.9% Vitamin C 48.4%

Calcium 7.5% Iron 13.4%

*Based on a 2000 Calorie diet

Italian Rice And Vegetable Salad Recipe