3 c. arborio rice-1 jar pickled garden vegetable mix, drained and roughly diced-1 red bell pepper, roughly diced-1 large (or 10 baby) carrot, roughly diced-1 cup peas-2 tbs. capers, drained-1 can of tuna packed in oil, flaked with a fork to bite-sized pieces-olive oil-hard boiled eggs (optional)-salt and pepper to taste*Cook the rice as you would pasta in a large pot of boiling salted water. It will take about 15-20 minutes for rice to become al dente.*Combine the vegetables, capers and tuna in bowl - you can either use the oil from the tuna OR if you feel it has too strong a flavor, drain the tuna and use plain extra virgin olive oil.*When rice is cooked, drain it and add it to vegetable mixture.*Stir until vegetables are evenly dispersed throughout rice. *Refrigerate salad until completely cooled through. Top with halved hard boiled eggs before serving.