Italian Summer Rice Salad
November 30, 2017
Summer is here! and there's no better way to enjoy the amazing weather than to serve up a refreshing dish like this summer salad.
Persons
6
Prep Time
20 minutes
Cook Time
12 minutes
Ingredients
- 1 1/2 cups arborio rice
- 3/4 cup fresh peas or frozen peas
- 100g green beans, topped
- 1 bunch asparagus, trimmed, cut into 2.5cm 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
- 100ml extra-virgin olive oil
- 1 garlic clove, crushed
- 1 teaspoon Dijon mustard
- 1 teaspoon caster sugar
Instructions
- 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.
- 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.
- Make dressing Combine vinegar, oil, garlic, mustard and sugar in a screw-top jar. Secure lid and shake well.
- Pour dressing over salad. Season with salt and pepper. Stir gently to combine. Spoon into bowls and serve.
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