Arborio Rice Salad

Name: Arborio Rice Salad
Yield: makes 4 to 6 servings
Ingredients: Salt and black pepper to taste; 2 cups Arborio, Vialone Nano, or other short-grain Italian or Spanish 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

December 14, 2011

When you want a rice dish that screams “northern Italy,” but you don’t want something as rich (or as much work) as risotto, try throwing together this Italian rice salad, which was first made for me outside of Milan, served alongside a simply roasted chicken. You could add leftover chicken, shredded cheese, or other more substantial foods to make this into a meal, but it’s a wonderful side dish.

Recipe notes

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