Basil rice salad
by Tavolino
A fresh and light summer first course, characterized by the intense aroma of fresh basil, the sweetness of tomatoes, and the crunch of pine nuts.
Ingredients
- rice 160 g
- Sorrento tomatoes 2
- pine nuts 30 g
- fresh basil 25 g
- salt to taste
- oil to taste
Preparation
- 1
Cook 160 g of rice in plenty of lightly salted water.
- 2
Wash and thoroughly dry 25 g of fresh basil.
- 3
Blend the basil with 30 g of pine nuts, a pinch of salt, and a drizzle of oil until you get a cream.
- 4
Wash 2 Sorrento tomatoes and cut them first into slices and then into cubes.
- 5
Add the diced tomatoes to the basil and pine nut cream in a bowl, stirring gently.
- 6
Drain the rice and rinse it under cold running water to stop the cooking.
- 7
Add the rice to the dressing in the bowl and mix everything well.
- 8
Taste and adjust salt and oil if necessary before serving.