MULTICOLOR RICE SALAD

Rice salad - gluten free - lactose free and vegetarian (see notes below)

1 cup carnaroli Italian rice
1 green bell pepper, seeds removed and thinly sliced
1 red bell pepper, seeds removed and thinly sliced
1 yellow bell pepper, seeds removed and thinly sliced
2 ripe tomatoes, diced
4 oz Asiago cheese, diced
6 anchovy fillets, broken in pieces
1/2 cup Italian dry cured black olives, halved
2 tbsp chopped fresh basil
4 tbsp extra virgin olive oil
Salt


Bring a large pot of water to a boil, then add salt and rice. Boil until al dente, about 18 minutes. Drain and spread on a clean kitchen towel to cool down.

In a big aboul arrange all vegetables, cheese and basil. Season with salt and 1 tbsp of the olive oil, stir and refrigerate until the rice has cooled down to room temperature.

When the rice is at room temperature, arrange it in the bowl, add the remaining olive oil and the basil; toss to combine all ingredients and cover with plastic wrap.

Refrigerate for 1 hour at least.

This recipe serves 4-6 people.


- You can add all the vegetables you like: cucumber, celery, grated carrots, lettuce... anything you can think of
- You can also add hard boiled eggs
- It's gluten free, it can be lactose free (avoid cheese) or vegetarian (avoid anchovies)
- It can be prepared with Farro, too; in that case you'll need to cook it longer (about 35 minutes)