Spring Vegetable and Rice Salad

Recommended wine pairing: Nipozzano Chianti Rufina Riserva DOCG

Serves 6-10

1 1/2 cup farro, Arborio or canaroli rice
1 medium Zucchini, chopped and lightly salted to release liquid*
1/2 cup frozen petite peas (defrosted)
2 Tbsp flat leaf parsley, minced
1 red pepper (roasted, peeled, cut into 1/2? chunks)
8 brined olives (kalamata or picholine), chopped
1 Tbsp fresh lemon juice
1 tsp Worcestershire sauce
2 Tbsp mayonnaise
1 tsp minced garlic
2 anchovy filets or 1 1/2? of anchovy paste
2 cups arugula, washed and dried

Bring a large pot of water to a boil on med-high heat. Pour rice and 1/2 teaspoon salt into boiling water. Return to a boil. Reduce heat and cook for 20 minutes (do not overcook rice). Drain the rice well and immediately cool by running under cold water. Put the rinsed rice into a bowl to continue to cool.

While rice is cooking ? microwave the Zucchini for 30 seconds. Put the zucchini in a fresh bowl and place in the freezer to cool while making the dressing.

In a small bowl whisk lemon juice, Worcestershire, mayonnaise, garlic and anchovy paste.

Add vegetables and dressing to the rice. Gently yet thoroughly mix together.

Add salt and pepper to taste. Cover and refrigerate for 1 hour. Serve on top of arugula or mix the arugula in with the rice, right before serving.