Preparation:
*halved, boned, skinned, and butterflied
Sauté‚ rice with oil in a heavy skillet until it is opaque. Add water, with salt if desired. Cover and cook over low heat until done--about 20 minutes.
Cool. Add vegetables, pine nuts, and olives. Include other items if you wish: thinly sliced hard salami or artichoke hearts. Toss with dressing.
DRESSING: Blend garlic, anchovies, herbs, lemon juice, oil and vinegar. Add salt and pepper to taste. |
