Bitsys Kitchen. Italian Rice Salad

Italian Rice Salad
2 Tbsp. olive oil 3/4 cup Arborio or long grain rice 1-1/2 cups boiling water 1 medium zucchini, julienned 1/3 cup roasted red peppers 1/4 cup pine nuts, toasted 12 Italian black olives, pitted 1 clove garlic, mashed	2 anchovies, mashed 1/2 tsp. oregano 1/2 tsp. basil 1/2 tsp. dry mustard Juice of 1 lemon 2 Tbsp. red wine vinegar 6 Tbsp. olive oil

Sauté rice in oil in heavy skillet until rice is opaque. Add water (and salt if desired). Cover and cook over low heat until done (20-25 minutes). Cool. Toss with a third of dressing. Add vegetables, pine nuts and olives. Include other items if you wish. (Thin sliced hard Italian sausage, for example). Toss with remaining dressing.

To make dressing, blend garlic, anchovies, herbs, lemon juice, vinegar and oil. Add salt and pepper to taste.
Serves: 4