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Rice Salad Arlecchino

  • 30minutes
  • 241calories

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Source: www.eatingwell.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, B3, B9, C
MineralsNatrium, Fluorine, Chromium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 1/2 cups water

  2. 1 1/2 cups converted white rice

  3. 1 teaspoon salt

  4. 2 carrots, shredded (1 cup)

  5. 2 vine-ripened tomatoes, seeded and chopped (1 cup)

  6. 1 small zucchini, shredded (1 cup)

  7. 1/4 cup capers, rinsed

  8. 1/4 cup chopped fresh parsley

  9. 2 tablespoons white-wine vinegar

  10. 2 tablespoons water

  11. 2 teaspoons whole-grain mustard

  12. 1 teaspoon anchovy paste

  13. 2 tablespoons extra-virgin olive oil

  14. Freshly ground pepper to taste

Instructions Jump to Ingredients ↑

  1. Bring water to a boil in a saucepan. Add rice and salt, lower heat, cover and simmer until the rice is tender, about 17 minutes. Drain and rinse under cold water until cool. Combine rice, carrots, tomatoes, zucchini, capers and parsley in a large bowl, toss gently to blend.

  2. Combine vinegar, water, mustard and anchovy paste in a small bowl; slowly whisk in oil. Pour over the rice salad and toss to blend. Season to taste with salt and pepper.

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