Serves: 4
Total Calories: 431

1 1/2 cups long-grain rice
salt
2 roasted red bell peppers or yellow bell peppers, chopped
1 cup cherry or grape tomato, halved or quartered if large
1 (2-ounce) can anchovy, drained and chopped
3/4 cup flavorful black olives, such as Gaeta, pitted and chopped
1/4 cup chopped fresh basil
1 clove garlic, very finely chopped
1/4 cup extra-virgin olive oil
2 to 3 tablespoons fresh lemon juice

1 In a large saucepan over medium heat, bring 31/2 cups water to a boil. Add the rice and salt to taste. When the rice returns to a boil, reduce the heat to low and cover the pan. Cook until the water is absorbed and the rice is tender, about 18 minutes. Let cool slightly.

2 In a large serving bowl, combine the peppers, tomatoes, anchovies, olives, basil, and garlic. Toss well. Add the rice and toss again.

3 In a small bowl, whisk together the oil and lemon juice. Pour the dressing over the ingredients in the bowl. Taste and adjust seasoning. Serve warm or at room temperature.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 431
Calories from Fat: 140

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* Salads
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Arugula and Parmigiano Salad
Avocado and Tomato Salad
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Couscous Tuna Salad
Crunchy Salad
Fava Bean Puree with Seven Salads
Fennel and Olive Salad
Fennel and Parmigiano Salad
Friday-Night Tuna Salad
Gorgonzola and Hazelnut Dressing
Green Bean, Celery, and Olive Salad
Green Bean, Potato, and Red Onion Salad
Green Salad with Gorgonzola and Walnuts
Green Salad with Lemon and Pine Nuts
Grilled Scallop Salad
Lemon Cream Dressing
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Mixed Green Salad
Mushroom and Parmigiano Salad
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Orange and Fennel Salad
Orange-Honey Dressing
Pear and Pecorino Salad
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Spinach and Egg Salad
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