Spring Vegetable Rice Salad (Insalata Di Riso) Recipe

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Michael Chiarello on Food Network
Nutrition per serving    (USDA % daily values)
CAL
324
FAT
48%
CHOL
0%
SOD
2%

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Ingredients for 8 servings

1/2 cup extra-virgin olive oil

1/2 cup thinly sliced basil leaves

1/2 cup small diced boiled ham

2 tablespoons chopped flat-leaf Italian parsley

1 cup shelled English peas, from about 1 pound fresh peas

1 tablespoon grated lemon zest

1/4 cup freshly grated Pecorino Romano

1 cup Arborio rice

1/2 pound medium asparagus

2 pounds fresh fava beans

Sea salt, preferably gray salt, and freshly ground black pepper

2 tablespoons plus 2 teaspoons lemon juice

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