Tuesday, August 21, 2007
Made an easy rice salad with an italian touch, and adapted this recipe from a dish called Insalata de riso con pomodorini.
2 cups (400g) short-grain rice
1 1/2 cups frozen peas
28 grape tomatoes, diced
4 oz mozzeralla cheese, diced
1 seedless cucumber, peeled and diced
1 tbs capers, rinsed and drained
16 black olives, pitted, and coarsely chopped
1 sweet red onion, chopped
2 scallions, chopped,
1 shredded carrot, blanched
9 basil leaves, shredded
1/4 cup extra vigin olive oil
salt and pepper to tasteCook rice in a pot of salted boiling water until tender, about 15 mins. Drain well and cool under cold running water. Drain again and remove rice to a large salad bowl. Cook peas in pot salted boiling water until tender, about 5 mins. Drain well and cool under cold water. Drain and place in salad bowl.
Add tomatoes, cheese, cucumber, capers, olives, onion and basil and carrots.
Drizzle with oil and season with salt. Toss. Let rest of 10 mins before serving. Can also be served chilled.
Note: A nice salad to go with summer bbq. My kiddos enjoyed it.
Posted by East Meets West Kitchen at 11:32 PM