INGREDIENTS:

1 tea spoon mustard, 1 tea spoon salt

2 tea spoon red wine vinegar, 6 tea spoons olive oil

1 spoon Arborio rice

8 cups water, 1 soup spoon salt

¼ cup black olives, cut into cubes or use the whole ones

¼ cup green olives, cut into cubes or use the whole ones

¼ cup green paprika, cut into cubes

PREPARATION:

Stir the first 4 ingredients well (you can use a mixer) and put the mixture aside. Cook the rice in salty water (for 10-12 minutes). Wash it clean and drain it. Mix it with the dressing and other ingredients. Before serving leave the salad to sit for some time at room temperature.

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