Rice with rocket and tomato salad recipe
Rice with Rocket and Tomato Salad recipe
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Ingredients
| 80 g | cherry tomatoes, halved |
| 1 tbsp | balsamic vinegar |
| 1 tbsp | olive oil |
| salt and freshly ground black pepper | |
| some | basil, chopped |
| 2 | black olives, pitted and sliced |
| 1 | shallot, chopped |
| 60 g | rice |
| 1 tsp | butter |
| 125 ml | vegetable stock |
| 1 tbsp | single cream |
| 1 tsp | pine nuts, toasted |
| 30 g | rocket |
| 2 tsp | freshly grated Parmesan cheese |
Instructions
Whisk the vinegar with the oil. Season with salt, pepper and basil. Add the olives and the tomatoes and mix gently.
In a pan melt the butter and sauté the shallots and the rice until lucent. Pour in the stock and cook until the rice has soaked up the liquid. Check if the rice is done, otherwise add more stock and cook until the rice is done. Stir in the cream, the pine nuts, the rocket and the cheese. Season to taste with salt and pepper.
Serve the rice together with the tomato salad.
Preparation time:
ca. 15 min
Cooking / Baking Time:
ca. 20 min
Grade of difficulty:
easy
Calories per portion:
n/a
Reference: Rice with rocket and tomato salad recipe
Recipe type: xarchivex
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