Lemony Rice Parsley Salad

Ingredients

• 1 cup arborio rice
• 1/4 cup extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 cup tightly packed flat-leaf parsley leaves, coarsely chopped
• 1/2 small sweet Italian frying pepper, cut into 1/4-inch dice
• 1/3 cup oil-cured pitted black olives, coarsely chopped
• 1 tablespoon capers, rinsed and drained
• 1 1/2 teaspoons grated lemon zest
• Salt and freshly ground pepper
• Lemon wedges, for serving

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