Arborio rice is the magic ingredient in this easy, tangy salad from cookbook author Viana La Place. While most rice salads call for long-grain rice, arborio's high starch content produces a creamy texture that's terrific with fresh parsley and lemon juice and zest. And arborio cooks faster (in only 15 minutes) than long-grain rice, too.
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
4 servings - Total: 25min
1. Bring a large saucepan of salted water to a boil. Add the rice and simmer over moderate heat until just tender, about 14 minutes. Drain thoroughly.
2. In a large bowl, toss the rice with the olive oil and lemon juice. Stir in the parsley, frying pepper, olives, capers and lemon zest and season with salt and pepper. Serve warm or at room temperature with lemon wedges.