Shelly's Recipe

ITALIAN RICE SALAD

Category: Salad

1 (10 oz) pkg frozen mixed veggies, cooked
1 large red or yellow bell pepper, julienned
1 (12-oz size) jar Jardiniere Garden Salad (in Italian section of supermarket), drained and diced
1/2 cup each black and green olives, sliced
1 tbsp SMALL capers
2 anchovies, minced (or flat anchovy fillets)
1/2 cup lemon juice, or to taste
6 tbsp extra-virgin olive oil
2 tbsp chopped parsley
1/2 tsp basil
1 small clove garlic, minced
salt and freshly ground black pepper to taste
1 cup raw rice (preferably long-grain white; short or medium grain brown are also good but more chewy)
2 hard-boiled eggs, chopped
Lettuce (opt.)

Combine everything but rice, eggs, and lettuce early in the day and chill well. (This works best but is not absolutely essential.) About 3 hours before serving, cook rice in 2 1/4 cup water til the water has been absorbed. Cool a little and add to chilled mixture, mixing well. Chill. Just before serving mix in eggs. Serve on lettuce if desired. Serves 6