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Receta Insalata di riso con rucola e pomodori copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati
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Ingredientes
- 2 cups of short grain brown rice
- 8 red, ripe plum tomatoes-chopped with seeds removed
- 4 ounces arugula chopped
- 1/4 cup shelled pistachios chopped
- 4 tablespoons olive oil
- 2 tsps balsamic vinegar
- 4 ounces parmigiano-reggiano cheese, shaved
Direcciones
- Place chopped tomatoes, chopped arugula, olive oil, balsamic vinegar in bowl and let marinate for 30 minutes.
- Boil rice till al dente as directed on package. Add to tomato mixture. Add in pistahchios, shaved parmigiano-reggiano cheese. Stir serve.
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