INGREDIENTS

• 2 cups Camargue Red Rice
• Kosher salt
• 1 medium zucchini, small dice
• 1 cup chopped haricots verts
• 1 1/2 cups flat leaf parsley
• 1/2 cup olive oil
• 2 tablespoons lemon juice
• Freshly cracked black pepper
• 2 scallions, finely sliced
• 40 French green olives, such as lucques or picholine, pitted and chopped
• 2 cups spinach, chiffonade
• 1 cup chopped walnuts

PROCEDURE

Boil the rice just as you would pasta, in a large pot of boiling salted water, for 30 minutes, or until it is tender, but still has a firm texture.  Add the zucchini and  haricots verts, and cook an additional 5 minutes.  Drain the rice and vegetables together.

While the rice and vegetables are draining, roughly chop the parsley, and add it to the food processor with the olive oil and salt.  Run the machine for 5 minutes, until you have a very green parsley oil.  Add the lemon juice and some pepper, and then add all the sauce to the rice, along with the scallions, and toss well.

Leave the rice salad to cool completely to room temperature.  Just before serving, toss in the olives, spinach, and walnuts.  Serve at room temperature alongside poultry or fish, or as one of many vegetarian salads.