Rice Salad Arlecchio

By Bostoncook

Ingredients

• 1 1/2 cups rice
• 1 teaspoon salt
• 2 carrots, grated
• 2 tomatoes, chopped
• 1 zucchini, grated
• 1/4 cup capers, rinsed
• 1/4 cup chopped parsley
• 2 tablespoons white wine vinegar
• 2 tablespoons water
• 2 teaspoons dijon mustard
• 1 teaspoon anchovy paste
• 2 tablespoons olive oil
• pepper

Preparation

Step 1

1. Cook rice and salt in 2 1/2 cups water. Drain and rinse. Cool.

2. Mix with carrots-parsley. Toss.

3. Mix vinegar-anchovy. Whisk in oil. Pour over rice. Season.

Good, but doesn't keep well.