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.