RICE SALAD WITH PESTO SAUCE (INSALATA DI RISO AL PESTO)
2 cups Arborio rice
12 cherry tomatoes, stemmed and cut in half
1/2 jar capers, rinsed
1/2 lb. mozzarella cheese, cubed
(My additions: 1/2 red onion, sliced thinly, and 1/2 cup frozen peas, thawed)
Pesto Sauce (either commercially made or homemade)
Bring saucepan filled with lightly salted water to a boil and add rice. Cook until tender yet firm to the bite, about fifteen minutes. Drain, reserving 1/2 cup water and spread the rice on a towel to dry and cool.
Transfer rice to a bowl and add vegetables and cheese. Then add pesto. Mix well and let stand for at least 30 minutes before serving so flavors blend.
From: Risa G.
Adapted from source: Italy Today, the Beautiful Cookbook by Lorenz di' Medici
2 cups Arborio rice
12 cherry tomatoes, stemmed and cut in half
1/2 jar capers, rinsed
1/2 lb. mozzarella cheese, cubed
(My additions: 1/2 red onion, sliced thinly, and 1/2 cup frozen peas, thawed)
Pesto Sauce (either commercially made or homemade)
Bring saucepan filled with lightly salted water to a boil and add rice. Cook until tender yet firm to the bite, about fifteen minutes. Drain, reserving 1/2 cup water and spread the rice on a towel to dry and cool.
Transfer rice to a bowl and add vegetables and cheese. Then add pesto. Mix well and let stand for at least 30 minutes before serving so flavors blend.
From: Risa G.
Adapted from source: Italy Today, the Beautiful Cookbook by Lorenz di' Medici
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