Rice Salad with Tomatoes

Arborio rice isn’t essential here, but it really can make this salad stand out. The anchovies are not essential if you want to make this dish vegetarian. Other grains you can use: any medium- or long-grain white rice, short- or medium-grain brown rice, pearl couscous, or pearled barley.

1 recipe cooked rice
, preferably

Arborio or other good short-grain, cooled

1 tablespoon minced garlic

1/4 cup thinly sliced red onion

2 to 4 anchovy fillets, chopped (optional)

1 cup halved cherry or grape tomatoes or seeded and chopped plum tomatoes

1/4 to 1/2 cup Vinaigrette

1 teaspoon minced fresh rosemary leaves or

1/2 teaspoon dried

1/2 cup grated Parmesan cheese

Salt and freshly ground black pepper

• Put the rice, garlic, red onion, anchovies if you’re using them, and tomatoes in a large bowl. Drizzle with vinaigrette and sprinkle with the rosemary; use two big forks to combine, fluffing the rice and tossing gently to separate the grains.
• Stir in the Parmesan, taste, and adjust the seasoning or moisten with a little more dressing. Serve at room temperature or refrigerate for up to a day; bring back to room temperature before serving.

Rice Salad with Peas.
• Substitute fresh or frozen peas, cooked for a minute or two and drained, for the tomatoes.

MAKES: 4 servings

TIME: About 30 minutes