And it still tastes good!
Now, don’t get me wrong. I love me some risotto. In fact, risotto was one of the first things I ever taught myself to make, after practicing a risotto recipe in the first cookbook I ever purchased over and over again in my tiny little studio kitchen, using a non-stick saucepan, a non-stick frying pan, and a plastic ladle, because that’s all I had at the time. I’ve since gotten better equipment and better skilled at making it, but I’ve never done anything else with arborio rice besides make risotto.
Arborio rice works really nicely in this rice salad. It’s still has a creamy taste to it, even though there’s no dairy in this salad at all. It’s really fresh and summery, and would be great for a barbeque or a light lunch.
Lemony Rice Parsley Salad
from Food and Wine
1 cup arborio rice
1/4 cup extra-virgin olive oil
1 tablespoon fresh lemon juice
1 cup tightly packed flat-leaf parsley leaves, coarsely chopped
1/2 small sweet Italian frying pepper, cut into 1/4-inch dice
1/3 cup oil-cured pitted black olives, coarsely chopped
1 tablespoon capers, rinsed and drained
1 1/2 teaspoons grated lemon zest
Salt and freshly ground pepper
Lemon wedges, for serving
This is a pretty loose list of ingredients and I didn’t really measure anything, just tossed everything together and adjusted for taste as I went along. Also, I have no idea what a sweet Italian frying pepper is. I bought a Hungarian wax pepper at the farmers’ market and used that, though I think any pepper would do except for a green bell pepper, which would probably be too harsh tasting. I also skipped the capers and just upped the olives a bit, and for those, I just used kalamatas because that’s what was in the fridge. I actually liked the briny taste of them in the salad, and would do it again over using the oil cured kind.
Bring a large pot of salted water to boil. Add the rice and simmer over moderate heat until just tender, about 14 minutes. Drain thoroughly.
In a large bowl, toss the rice with the olive oil and lemon juice. Stir in everything else and season with salt and pepper.
Serve warm, cold, or at room temperature with the lemon wedges if you’d like (though I skipped those too).