Recipe: Arborio Rice with Spring Vegetables and Red Wine Vinaigrette

ARBORIO RICE WITH SPRING VEGETABLES, DILL AND RED WINE VINAIGRETTE

"My sister Teresa makes a delicious concoction called Confetti Rice Salad. I have modified her idea slightly by using arborio rice with spring vegetables. Arborio is a stubby flat rice that is mainly used to make risotto. Far heartier than standard rice, it will retain its texture without going soggy."

FOR THE SALAD:
8 oz uncooked Arborio rice*
1 cup shelled fresh or frozen peas
1 bunch of thin asparagus, trimmed and cut into 1-inch pieces
1 cup thin green beans, trimmed
Salt
1 medium red onion, finely chopped
4 spring onions (scallions), finely chopped
1 (7 oz) jar artichokes, drained and cut into quarters**
1 red (bell) pepper, de-seeded and finely chopped
20 black olives, pitted and halved
2 tbsp finely chopped fresh dill
2 tbsp finely chopped fresh flat leaf parsley
2 tbsp finely chopped fresh mint
FOR THE CLASSIC RED WINE VINAIGRETTE:
4 tbsp red wine vinegar
7 tbsp extra virgin olive oil
1 garlic clove, finely chopped
1/2 tsp Dijon mustard
1 tsp sugar
1/2 tsp each salt and freshly ground black pepper

TO PREPARE THE SALAD:
Cook the rice in boiling water until al dente. Drain, rinse with cold water and drain again, then place in a large mixing bowl.

Blanch the peas, asparagus and beans in separate pans of salted water until al dente. Drain and immediately immerse in iced water. Drain and dry on tea towels (dishtowels) and place in the bowl with the rice. Add the onion, spring onions (scallions), artichokes, (bell) pepper, olives, dill, parsley and mint.

TO MAKE THE DRESSING:
Combine all the vinaigrette ingredients in a screw-top jar, shake well and pour the dressing over the salad. Combine well, taste and add more salt and vinegar, if necessary, and serve.

TO MAKE AHEAD:
The dressed salad will keep for 4 hours, but do not add the onion until 1 hour before serving. The dressing, blanched vegetables and pasta can be prepared in the morning and stored in the refrigerator.

VARIATIONS:
*Orzo or other small pasta could be used in place of the rice.
**Cooked fresh baby artichokes would be much better than bottled if you have time to prepare them.
- Shelled broad (fava) beans could be added.

Servings: 6 appetizer, 4 (main course) or 8 (side dish)
Adapted from source: Well Dressed Salad by Jennifer Joyce