Springtime Rice

Rinse the rice under cold water until the water runs clear, then cook it in a pot of lightly salted boiling water according to package directions until tender. Drain and spread onto a large plate or tray to cool to room temperature.

While the rice cooks, peel and finely slice or mince the garlic cloves. Core and deseed the red bell pepper, then cut it into thin strips or small dice.

Warm a generous pour of olive oil in a wide skillet over medium-low heat. Add the garlic and sauté gently, stirring frequently, until fragrant and just beginning to turn golden but not browned.

Add the diced or sliced red bell pepper to the skillet and increase the heat to medium. Sauté, stirring occasionally, until the pepper is softened and slightly tender but still retains a little bite.

Remove the skillet from heat and allow the garlic and pepper mixture to cool to room temperature. This prevents the residual heat from wilting the final dish.

In a large mixing bowl, combine the cooled rice with the garlic and pepper mixture, scraping in all of the flavored olive oil from the skillet. Toss gently to distribute the ingredients evenly.

Season the rice generously with salt and a drizzle of fresh olive oil, then taste and adjust seasoning as needed. Toss once more to incorporate.

Transfer the finished rice to a serving platter and serve at room temperature as a composed salad. The dish can rest for up to 30 minutes before serving to allow the flavors to meld.