Lemon Parsley Rice Salad


1 c arborio rice
ΒΌ c Agretto Lemon Extra-virgin olive oil
1 T fresh lemon juice or Sparrow Lane Champagne vinegar
1 c tightly packed flat-leaf parsley (Italian) leaves, coarsely chopped
1 T capers, rinsed and drained (optional)
1 1/2 t grated lemon zest
Salt and freshly ground pepper, to taste, (but you wont need it)
Lemon wedges, for serving


Bring a large saucepan of water to a boil; instead of salted water use Sparrow Lane Sherry Vinegar, just enough to taste.

Add the rice and simmer over moderate heat until just tender, about 14 minutes. Drain thoroughly.

In a large bowl, toss the rice with the Agretto Lemon Extra Virgin Olive Oil and SL Champagne vinegar.

Stir in the parsley, capers and lemon zest and taste before adding any salt and pepper.

Serve warm or at room temperature with lemon wedges.