Italian Antipasti Rice

Don’t you love vegetable antipasto? We think it hits the spot so much that we decided to turn an antipasti platter into a meal with the addition of healthy basmati rice. Dig right in to this filling recipe, full of Mediterranean favorites. A perfect balance of rice and antipasti, this recipe boasts of olives, cannellini beans, capers, roasted red peppers, sun dried tomatoes and artichoke hearts.

We include cannellini beans in the recipe for protein. You could also add cured Italian meats (salumi), such as prosciutto, speck, pancetta, guanciale or bresaola.

We have also prepared this recipe with heartily chopped Bocconcini (small fresh mozzarella balls) and basil, which adds a summery feel to the dish. You can opt out of one antipasto in this salad for another of your favorites. Feel free to be flexible with this recipe, ensuring that you keep in the olive oil, herbs and seasonings.

Enjoy this filling and flavoring Italian antipasti rice as a main dish or as a side to a meat or fish entree.

Italian Antipasti Rice

Christine Dutton
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 6
Calories 531 kcal


  • 4 tbsp. extra virgin olive oil
  • 2 tbsp. butter
  • 3 cloves garlic
  • 1/4 cup dill, chopped
  • 1/4 cup parsley, chopped
  • 2 tbsp. capers
  • 3 cups rice
  • 1/4 cup roasted red peppers, cut into slivers
  • 1/4 cup sun dried tomatoes, sliced
  • 1 cup artichoke hearts, halved
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup Mediterranean olives of your choice
  • 1 cup cannellini beans
  • salt and pepper to taste
  • parmesan
  • 1 tbsp. parsley, finely chopped (for garnish)
  • aleppo pepper, to taste (for garnish)
  • extra virgin olive oil for drizzling


  • Heat up the olive oil and butter and sauté the garlic for 2-3 minutes until fragrant.
  • Add in dill, parsley and capers and sauté for one additional minute.
  • Add in the rice, roasted red peppers, sun dried tomatoes, artichoke hearts, cherry tomatoes, olives and cannellini beans and salt and pepper to taste. Stir thoroughly and cook for an additional 8 minutes.
  • Transfer antipasto rice to a serving platter. Lightly mix in the parmesan and garnish with aleppo pepper and parsley. Drizzle with olive oil.


Calories: 531kcalCarbohydrates: 87gProtein: 10gFat: 16gSaturated Fat: 4gTrans Fat: 1gCholesterol: 11mgSodium: 750mgPotassium: 353mgFiber: 5gSugar: 3gVitamin A: 853IUVitamin C: 16mgCalcium: 72mgIron: 3mg
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About the Author: Christine Dutton
Christine is the Wellness Manager with Mediterranean Living. She is passionate about wellness, fitness and food. Basically, she runs to eat! You can find her in the kitchen, experimenting with recipes or in the great outdoors on a long training run. She has a long-time love for Asian and Mediterranean cuisine and she particularly loves cooking with vegetables. She considers making vegetable carpacios to be a hobby. You can count on her to do too early stalking of farm fields in Hadley for local asparagus and waiting with baited breath for the Mountain View CSA and Golonka Farm Stand to open for the summer season. She loves supporting the local food economy through her service with the River Valley Market board of directors in Northampton, MA.
Mediterranean Living

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