Name: Italian Rice Salad
Total time: 20 min
Yield: 1 serving
Ingredients: 50 g cherry tomatoes; 0 g dried basil; 0 g Dried oregano; 0 g Fresh basil; 1.5 g garlic; 7.88 g green pesto; 5.15 ml lemon juice; 62.5 mozzarella; 27.3 ml olive oil; 0 g pepper; 0 g pine nuts; 25 g Prosciutto di Parma; 55 red onion; 87.5 g rice; 25 g sun-dried tomatoes

Recipes

Ingredients

cherry tomatoes
.......................................................................
5
dried basil
.......................................................................
To taste
Dried oregano
.......................................................................
To taste
Fresh basil
.......................................................................
To taste
garlic
.......................................................................
½ clove
green pesto
.......................................................................
8g
lemon juice
.......................................................................
1 Tsp
mozzarella
.......................................................................
½ ball
olive oil
.......................................................................
6 Tsp
pepper
.......................................................................
To taste
pine nuts
.......................................................................
To taste
Prosciutto di Parma
.......................................................................
25g
red onion
.......................................................................
½
rice
.......................................................................
88g
sun-dried tomatoes
.......................................................................
2½

Total calories

0 kcal

Carbs

Proteins

Fats

Italian Rice Salad

20 minutes

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Steps

Step 1

Finely chop the red onion, cut the mozzarella, cherry tomatoes, sun-dried tomatoes, and parma ham into pieces, and mince the garlic. Also prepare the fresh basil for later use.

Step 2

Cook the rice according to the package instructions, then let it cool briefly.

Step 3

Meanwhile, toast the pine nuts in a dry pan until they are lightly golden brown.

Step 4

In a bowl, mix the olive oil, lemon juice, green pesto, dried oregano, dried basil, and garlic into a dressing.

Step 5

Put the cooled rice in a large bowl and add the red onion, mozzarella, cherry tomatoes, sun-dried tomatoes, parma ham, and pine nuts. Pour the dressing over it and mix everything well.

Step 6

Divide the salad over plates or a serving dish and garnish with fresh basil and a pinch of pepper. Enjoy your meal!

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