*  Exported from  MasterCook  Buster  *

                     Rice Salad With Pesto (Italy)

Recipe By     : Italy Today: Beautiful Cookbook*
Serving Size  : 6    Preparation Time :
Categories    : Poultry

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       ***FOR THE SALAD***
  2      cups          arborio rice
                       OR long-grain white rice
 12                    cherry tomatoes -- stemmed
 12                    gaeta olives
                       OR other mediterranean-style
         small         black olives -- pitted and halved
    1/2  pound         mozzarella cheese -- diced
                       ***FOR THE PESTO***
  1      cup           lightly packed fresh basil leaves
    1/4  cup           pine nuts
    1/4  cup           grated pecorino cheese
    1/4  cup           grated parmesan cheese
  4      cloves        garlic -- chopped
    1/2  cup           extra-virgin olive oil
                       salt and freshly ground pepper

To make the salad, bring a saucepan filled with lightly salted water to a
boil and add the rice. Cook until tender yet firm to the bite, about 15
minutes. Drain, reserving 1/2 cup (4 fl oz/120 ml) of the water, and spread
the rice on a kitchen towel to dry and cool.

Transfer the rice to a salad bowl and add the tomatoes, olives and mozzarella.

To make the pesto, in a blender, combine the basil, pine nuts, pecorino and
Parmesan cheeses, garlic, oil and a little salt and pepper. Blend to form a
dense cream. Thin with the reserved rice water.

Pour the pesto dressing over the rice, mix well and let stand for at least
30 minutes before serving to allow the flavors to blend.

VARIATION: To use the pesto on pasta, cook 1-l/4 pounds (600 g) linguine
and toss the sauce with the noodles (thin with reserved pasta water, if
necessary). The salad can be prepared several hours beforehand and kept in
the refrigerator, but should be brought to room temperature before serving.
If the cherry tomatoes are large, cut them in half


Notes: Insalata di Riso Al Pesto. Here is a summer dish that uses pesto-the
traditional sauce of Liguria-in an untraditional way. *Recipe from ITALY
TODAY THE BEAUTIFUL COOKBOOK by Lorenaz de'Medici Plotkin
(CollinsPublishers 1997) ISBN: 0-00-225053-5. >Book reviewed by
http://www.lisaekus.com/spring97/

[email protected] 8/28/98
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