Tomato & Basil Rice Salad
Easy
< 1 Hour
Serves 4
Vegetarian
Tomato & Basil Rice Salad
Ingredients
Method
Cook the rice following absorption instructions on the packet, remove from the heat, spoon into a colander. Refresh rice in cold water, set aside in colander to drain really well.
Meanwhile, preheat oven 200C fan forced. While the oven is preheating, scatter the pine nuts onto a baking tray. Put into oven for 4-5 minutes until light golden. Transfer to a bowl and set aside to cool.
Put tomatoes onto the baking tray, drizzle with 1 tablespoon of the oil and season with salt and pepper. Roast 8-10 minutes until just start to soften. Set aside 10 minutes.
Add the rice, pine nuts, bocconcini and the basil to the tomatoes. Spoon over the pesto. Top with parmesan, season with salt and pepper and drizzle with remaining olive oil. Serve.
Serving Suggestion: Serve with barbecue lamb, beef or sausages.
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Tomato & Basil Rice Salad
Easy
< 1 Hour
Serves 4
Vegetarian
Ingredients
Method
Cook the rice following absorption instructions on the packet, remove from the heat, spoon into a colander. Refresh rice in cold water, set aside in colander to drain really well.
Meanwhile, preheat oven 200C fan forced. While the oven is preheating, scatter the pine nuts onto a baking tray. Put into oven for 4-5 minutes until light golden. Transfer to a bowl and set aside to cool.
Put tomatoes onto the baking tray, drizzle with 1 tablespoon of the oil and season with salt and pepper. Roast 8-10 minutes until just start to soften. Set aside 10 minutes.
Add the rice, pine nuts, bocconcini and the basil to the tomatoes. Spoon over the pesto. Top with parmesan, season with salt and pepper and drizzle with remaining olive oil. Serve.
Serving Suggestion: Serve with barbecue lamb, beef or sausages.