Rice Salad (Insalata di riso)

INGREDIENTS: (4 servings)
1 1/4 cup long-grain Rice
1 Medium Potato, chopped
1 Carrot, chopped
2 Oz green Beans, coarsely chopped
1 Small Zucchini, coarsely chopped
2 Hard-boiled Eggs, finely chopped
4 Anchovy Fillets, chopped
1 Tbsp Capers, rinsed and coarsely chopped
1 Tbsp chopped fresh Parsley flatleaf
For the Dressing:
6 Tbsp Extra Virgin Olive Oil
2 Tbsp Lemon juice
Freshly ground Black Pepper
Salt

Boil the rice in lightly salted water for about 20 minutes, or until tender.
Drain the rice and set aside in a large bowl.
Boil the potato for 5 to 10 minutes.
Add the carrot and cook for 5 minutes then add the beans and zucchini and cook until all the vegetables are tender but not soft.
Drain then cut into even dice.
Add the eggs, anchovies, capers, parsley, and vegetables to the warm rice and mix thoroughly.
Use a very large spoon or your hands to distribute everything evenly.
Combine the olive oil and lemon juice, then pour the dressing over the rice.
Mix again and season to taste.
Let stand for at least 1 hour before serving so the flavour have time to develop.