Serves 6
1 ½ cups Arborio rice
¾ cup fresh or frozen peas
100g green beans, topped
1 bunch asparagus, trimmed, cut into 2.5cm lengths
1 small red onion, finely chopped
1 cup pitted black olives
¼ cup flat-leaf parsley leaves
Dressing
¼ cup red wine vinegar
100ml extra-virgin olive oil
1 garlic clove, crushed
1 tsp Dijon mustard
1 teaspoon caster sugar
1. Rinse rice in a sieve until water runs clear. Bring a large saucepan of salted water to the boil over high heat. Add rice. Cook, uncovered, for 10 to 15 minutes or until almost ender. Drain and rise. Transfer to a large bowl.
2. Cook peas, beans and asparagus in a saucepan of boiling, salted water for 2 to 3 minutes or until bright green and just ender. Drain and refresh in cold water. Pat dry with paper towel. Add to rice with onion, olives and parsley.
3. Make dressing: Combine vinegar, oil, garlic, mustard and sugar in a screw-top jar. Secure lid and shake well.
4. Pour dressing over salad. Season with salt and pepper. Stir gently to combine. Spoon into bowls and serve.
