Italian Rice Salad

Ingredients

• 1 medium onion, diced
• 4 tablespoons olive oil, divided
• 1 large clove garlic, minced
• 1 cup long grain white rice
• 1 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/4 cup dry white wine
• 2 cups good quality vegetable or chicken stock
• 2 tablespoons toasted pine nuts
• 1 tablespoon capers, rinsed
• 1 cup artichoke hearts, quartered
• 1/4 cup kalamata olives, pitted and sliced
• 1/4 cup roasted red peppers, short julienned strips
• 1/4 cup hearts of palm, sliced
• 2 tablespoons fresh basil leaves, julienned
• 1/2 teaspoon lemon zest
• 2 tablespoons fresh squeezed lemon juice
• 1/2 teaspoon freshly ground black pepper
• salt to taste

Instructions

1. Make the rice risotto style:  Saute onion in 2 tablespoons olive oil until transparent.
2. Add garlic, and cook for a minute.
3. Add rice, stir to coat.
4. Add salt, thyme and wine and cook a few minutes until wine is absorbed.
5. Slowly pour in stock, stirring and let simmer until rice is cooked.
6. Pour rice mixture onto a baking pan to cool.
7. Combine pine nuts, capers, artichoke hearts, olives, roasted red peppers, hearts of palm, and basil in a large bowl.
8. Add cooled rice.
9. Stir in lemon zest, lemon juice, remaining 2 tablespoons olive oil, pepper and salt.
10. Serve at room temperature.

By KathyMillerTime
Recipe Adapted From chef Katie Button of Nightbell and Curate in Asheville, NC via Garden & Gun