In other words, Rice Salad!
This is a great hot-weather dish, and since the weather has suddenly shot up into the 90s here, it was a very refreshing side dish to our grilled chicken last night. I vary the veggies based on what's freshest or what is left-over in the fridge.
1 cup arborio rice
Bring abundant water to a boil, add the rice and boil, uncovered, until al dente. Drain and rinse. Cool.
Assorted chopped veggies:
chopped fresh spinach
chopped marinated artichoke hearts
Combine all together in a large bowl. Toss with creamy vinaigrette. Refrigerate to let the flavors mingle until ready to serve.
1/4 cup mayonaise
a clove of garlic, minced
2 TBSP red wine vinegar
2 TBSP olive oil
salt and pepper to taste
Wisk together. Toss with the rice salad.