Tomato, Basil & Rice Salad
< 30 Minutes
Tomato, Basil & Rice Salad
Ingredients
Method
Preheat oven to 200°C fan forced.
Cook the rice following absorption instructions on the packet then remove from the heat and spoon into a colander. Refresh rice in cold water and set it aside in the colander to drain really well.
While the oven is preheating, scatter the pine nuts onto a baking tray. Put into the 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 for 8-10 minutes until they start to soften. Set aside for 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 the remaining olive oil.
Serve with barbecue lamb, beef or sausages.
< 30
Tomato, Basil & Rice Salad
< 30 Minutes
Ingredients
Method
Preheat oven to 200°C fan forced.
Cook the rice following absorption instructions on the packet then remove from the heat and spoon into a colander. Refresh rice in cold water and set it aside in the colander to drain really well.
While the oven is preheating, scatter the pine nuts onto a baking tray. Put into the 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 for 8-10 minutes until they start to soften. Set aside for 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 the remaining olive oil.
Serve with barbecue lamb, beef or sausages.