Insalata di Riso


1½ cups cooked brown basmati rice
¼ cup pitted, sliced green olives
½ cup cooked peas
½ cup cooked corn
½ cup cooked chick peas (or cooked lentils)
½ cup artichoke hearts, sliced
1 tbsp sliced capers (optional)
1 tbsp minced parsley (or fresh basil)
2 tbsp olive oil
2 tbsp lemon juice
1 clove garlic, minced
Salt and pepper to taste


Cook the rice according to package directions in boiling, slightly salted water. Rinse with cold water and drain in colander. Meanwhile, assemble the remaining ingredients in a large mixing bowl. Once the rice has cooled, combine everything in a bowl and chill the salad in the refrigerator before serving.

Optional Variations

This salad lends itself to almost limitless variations. Feel free to substitute any veggies you have on hand, such as diced tomatoes, cucumber, carrots, peppers, zucchini, black olive, etc. Just stay close to the original measurements by swapping one for another.