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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modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!