Meals and Courses

  • 120 g (4 oz) long-grain rice
  • 50 g (2 oz) mixed salad leaves
  • 12 small cherry tomatoes
  • 1 small celery stick, diced
  • a little grated Parmesan cheese
  • 30 g (1¼ oz) pine nuts
  • 5 basil leaves, chopped
  • 1 tablespoon wine vinegar
  • 3 tablespoons olive oil
  • salt and pepper

Cook the rice creole-style (see page 12). It should retain a slightly firm texture. Pour it into a sieve and stop the cooking by rinsing under cold running water, drain thoroughly and leave to cool.

Arrange the rice and salad leaves in a large bowl. Add the cherry tomatoes, diced celery, grated Parmesan and pine nuts.

Make the vinaigrette: mix the vinegar and a pinch of salt in a bowl. Add the olive oil drop by drop, whisking all the time, then drizzle over the salad. Just before serving, sprinkle with the chopped basil leaves.

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