Italian Summer Rice Salad

This Italian summer salad is an easy weekday lunch, suitable for vegetarians.

The ingredient of Italian Summer Rice Salad

• 1 1 2 cups arborio rice
• 3 4 cup fresh peas or frozen peas
• 100g green beans topped
• 1 bunch asparagus trimmed cut into 2 5cm lengths
• 1 small red onion finely chopped
• 1 cup pitted black olives
• 1 4 cup flat leaf parsley leaves chopped
• 1 4 cup red wine vinegar
• 100ml extra virgin olive oil
• 1 garlic clove crushed
• 1 tsp dijon mustard
• 1 tsp caster sugar

The Instruction of italian summer rice salad

• rinse rice in a sieve until water runs clear bring a large saucepan of salted water to the boil over high heat add rice cook uncovered for 10 to 15 minutes or until almost tender drain and rinse transfer to a large bowl
• cook peas beans and asparagus in a saucepan of boiling salted water for 2 to 3 minutes or until bright green and just tender drain and refresh in cold water pat dry with paper towel add to rice with onion olives and parsley
• make dressing combine vinegar oil garlic mustard and sugar in a screw top jar secure lid and shake well
• pour dressing over salad season with salt and pepper stir gently to combine spoon into bowls and serve

Nutritions of Italian Summer Rice Salad

fatContent: 388 853 calories
saturatedFatContent: 20 grams fat

carbohydrateContent: 3 grams saturated fat
sugarContent: 45 grams carbohydrates
fibreContent: 2 grams sugar
proteinContent: n a
cholesterolContent: 6 grams protein
sodiumContent: n a

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