Arborio Rice Italian Salad |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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My whole family loves this alternative to pasta salad. It's a great gluten free and dairy free (switch out oil for the butter) option. This is a modification of a recipe found on the Alessi Brand arborio rice box. Ingredients:
1 1/2 cups arborio rice |
2 tablespoons butter (or olive oil if dairy free) |
1/4 cup pitted kalamata olive, sliced |
1/4 cup roasted red pepper, diced |
1/4 cup artichoke heart, diced |
1/2 cup broccoli, flower-ettes small pieces- blanched al dente |
1/2 cup thousand hills tm 100% grass-fed beef uncured summer sausage, diced (or other brand, gluten free, no msg or fillers) |
1/2 cup tomato, diced |
3 tablespoons pine nuts, lightly toasted |
2 tablespoons fresh italian parsley, minced |
1 1/2 tablespoons fresh basil, minced |
1 teaspoon fresh oregano, minced |
1/3 cup extra virgin olive oil, whisked together with |
3 tablespoons white balsamic vinegar or 3 tablespoons rice vinegar |
freshly ground sea salt and black pepper, to taste |
Directions:
1. Bring 3 C of salted water to boil in heavy saucepan with tight fitting lid. Add butter and rice. Stir while boiling for 1 minute. Cover and reduce heat to simmer. Cook rice undisturbed for 18-20 minute Fluff and allow to cool.
2. While rice is cooling, blanch the broccoli, toast the pine nuts and chop the other ingredients.
3. Transfer the rice and all ingredients to a serving bowl and toss to coat. Best served at room temp but can also be chilled.
4. Play with the ingredients to your liking.
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