Arborio Rice Italian Salad

• arborio rice↗1 1⁄2 cups
• butter↗2 tablespoons

  (or olive oil if dairy free)

• pitted kalamata olive↗1⁄4 cup

  sliced

• roasted red pepper↗1⁄4 cup

  diced

• artichoke heart1⁄4 cup

  diced

• broccoli↗1⁄2 cup

  flower-ettes small pieces- blanched al dente

• thousand hills tm 100% grass-fed beef uncured summer sausage1⁄2 cup

  (or other brand, gluten free, no MSG or fillers)

• tomatoes↗1⁄2 cup

  diced

• pine nuts↗3 tablespoons

  lightly toasted

• fresh Italian parsley↗2 tablespoons

  minced

• fresh basil↗1 1⁄2 tablespoons

  minced

• fresh oregano↗1 teaspoon

  minced

• extra virgin olive oil↗1⁄3 cup

  whisked together with

• white balsamic vinegar or rice vinegar↗3 tablespoons
• freshly ground sea salt and black pepper

  to taste

Step-by-step instructions

1. 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. 2

   While rice is cooling, blanch the broccoli, toast the pine nuts and chop the other ingredients.

3. 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. 4

   Play with the ingredients to your liking.