Classic Italian Rice Salad

This recipe makes a lot. We enjoyed it as a main meal salad on a warm summer night. It was delicious! We enjoyed it accompanied with a whole grain baguette and a lovely vegan bio wine.

Serving Size: 8

Ingredients:

• 1 cup mixed wild and white rice
• 1 eggplant, cut in small pieces and sauteed
• 1 zucchini, cut into matchstick sized pieces
• 1 fennel bulb, thinly sliced
• 3 spring onions, sliced in rings
• 2 tomatoes, deseeded and cut into small pieces
• 10-12 green olives, deseeded
• 10-12 black olives, deseeded
• 1 cup vegetable bouillon
• 2 cloves garlic
• 2 Tbs. parsley, chopped
• 1 Tbs. fresh basil, chopped
• 4 Tbs. olive oil
• 2-3 Tbs. fresh lemon juice
• salt and pepper to taste
• small bunch dill, chopped as garnish

Directions:

1. Wash the rice and cook in 1 cup of vegetbale bouillon and 1 cup of water.
2. When the rice is done, put it into a large bowl and allow to cool.
3. Cut the eggplant into small cubes and saute lightly.
4. Remove from the heat and allow to cool.
5. When cooled, add the eggplant to the rice.
6. Slice the zuchiini into small matchsticks and add to the rice.
7. Cut off the bottom core of the fennel and slice the fennel in thin slices, then add to the rice and mix well.
8. Add the black and green olives.
9. Add the chopped basil and parsley.
10. Using a blender, make a dressig from the olive oil, garlic, salt pepper and lemon juice.
11. Pour the dressing over the salad and mix well.
12. Allow the salad to season for an hour before serving.
13. Shortly befor serving, slice and desssed the tomato and add to the salad.
14. Garnish with some chopped dill and a few dill sprigs.