Arborio Rice Salad

Recipe By:
Grover
  • Currently 5.0/5 Stars.
  • 1
  • 2
  • 3
  • 4
  • 5
[5]
 
submit photo Submit a Photo
  • Total Time 30 min Ico-add
  • Yield 6 Servings
  • Level Medium

A European rice salad using arborio rice. If desired, you can substitute another short grain Italian or Spanish rice.
 

Ingredients

  • 2 cups arborio rice
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon sherry or red wine vinegar
  • 1/4 cup chopped fresh parsley leaves
  • 1/4 cup chopped fresh basil leaves
  • 1/2 small red onion, thinly sliced
  • 1 pint cherry tomatoes, halved
  • 2 or 3 anchovy fillets, coarsely chopped (optional)
  • 2 tablespoons drained capers (optional)
  • Salt and pepper to taste
Similar Recipes
More Similar Recipes ›

Directions

  1. 1. Bring a large pot of water to the boil adding a pinch of salt. Drop the rice in, stir occasionally, and cook for about 15 minutes, until just tender.
  2. 2. Drain, rinse briefly under running water; you want to stop the cooking but it's nice if the rice stays a little warm so it absorbs some of the vinegar; and shake well to drain off any excess moisture.
  3. 3. Transfer the rice to a serving bowl or platter and toss it with the remaining ingredients.
  4. 4. Taste and add more olive oil, vinegar, salt, or pepper as needed.
  5. 5. Serve at room temperature.
 
 
  • Did you know?

    Arborio rice is an Italian short grain rice named after the town of Arborio in the Po Valley where it is grown. Cooked, the rounded grains are firm, creamy, and chewy due to the high starch content.