Arborio Rice Italian Salad

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 1/2 cups arborio rice
• 2 tablespoons butter (or olive oil if dairy free)
• 1/4 cup pitted kalamata olive, sliced
• 1/4 cup roasted red pepper, diced
• 1/4 cup artichoke heart, diced
• 1/2 cup broccoli, flower-ettes small pieces- blanched al dente
• 1/2 cup thousand hills tm 100% grass-fed beef uncured summer sausage, diced (or other brand, gluten free, no msg or fillers)
• 1/2 cup tomato, diced
• 3 tablespoons pine nuts, lightly toasted
• 2 tablespoons fresh italian parsley, minced
• 1 1/2 tablespoons fresh basil, minced
• 1 teaspoon fresh oregano, minced
• 1/3 cup extra virgin olive oil, whisked together with
• 3 tablespoons balsamic vinegar or 3 tablespoons rice vinegar
• freshly ground sea salt and black pepper, to taste

Recipe

• 1 bring 3 c of salted water to boil in heavy saucepan with tight fitting lid. add butter and rice. stir while boiling for 1 minute. cover and reduce heat to simmer. cook rice undisturbed for 18-20 minute fluff and allow to cool.
• 2 while rice is cooling, blanch the broccoli, toast the pine nuts and chop the other ingredients.
• 3 transfer the rice and all ingredients to a serving bowl and toss to coat. best served at room temp but can also be chilled.
• 4 play with the ingredients to your liking.