California Arborio Salad
Arborio by nature has very loosely packed starches on the outside of the grain. This characteristic is what makes that wonderful sauce we've come to know in risotto dishes. This creaminess is not desirable in a salad, so we parboil the rice, drain it, spread it out on a cookie sheet or very clean kitchen towel until it's cool and partially dry.
This salad is a very simple, fresh salad that may be made several hours in advance. Take the chill of by allowing it to stand for 1/2 hour before serving.
Cooking Instructions:
- 2 cups Lundberg's® white arborio
- 2 quarts water
- 1 basket of fresh cherry tomatoes, sliced in halves or
- 1 large salad tomato diced
- 1 jar (1 cup drained) Calamata olives, pitted
- 1/2 lb. feta or fresh mozzarella, cubed
- 1 cup fresh basil leaves
- 1 tsp. oregano or several leaves of fresh mint
- 1/4 cup pine nuts or almonds
- 1/4 cup grated Romano cheese
- 1/4 cup grated Parmesan cheese
- 4 garlic cloves, chopped
- 1/4 cup extra virgin olive oil
- 1 tsp. very good balsamic vinegar
- juice of one fresh lemon
- salt and pepper to taste
Add 2 quarts water to deep stock pot and boil. Add rice, stir, reduce heat, and cook uncovered for 15 minutes (rice should be tender-firm). Drain rice and spread onto a clean kitchen towel to cool.
Use a large salad bowl and add rice, tomatoes, olives and cubes of fresh mozzarella or feta cheese.
To make the pesto, add basil, mint, pine nuts, Romano and Parmesan cheeses, garlic, oil, balsamic vinegar, lemon juice, and blend. This makes a thick cream. Thin with several spoonfuls of olive oil or water. Mix pesto with rice gently. Let stand to allow flavors to develop. Serve over fresh greens. Serves 4.