Nutrition per serving may change if servings are adjusted.
2½ cups water
1½ cups converted white rice
1 teaspoon salt
2 carrots, shredded (1 cup)
2 vine-ripened tomatoes, seeded and chopped (1 cup)
1 small zucchini, shredded (1 cup)
¼ cup capers, rinsed
¼ cup chopped fresh parsley
2 tablespoons white-wine vinegar
2 tablespoons water
2 teaspoons whole-grain mustard
1 teaspoon anchovy paste
2 tablespoons extra-virgin olive oil
Freshly ground pepper to taste
Bring water to a boil in a saucepan. Add rice and salt, lower heat, cover and simmer until the rice is tender, about 17 minutes. Drain and rinse under cold water until cool. Combine rice, carrots, tomatoes, zucchini, capers and parsley in a large bowl, toss gently to blend.
Combine vinegar, water, mustard and anchovy paste in a small bowl; slowly whisk in oil. Pour over the rice salad and toss to blend. Season to taste with salt and pepper.
Make Ahead Tip: Cover and refrigerate for up to 4 hours.