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Print Recipe
Rice Salad with baked Tomatoes Recipe
Rice salad with baked tomatoes, cheese and pine nuts. Great salad! Very tasty and harmonious.
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Preheat the oven to 200 g. Line a baking tray or baking dish with baking paper. Put the tomatoes and onions on it. Drizzle with olive oil, squeeze out the garlic on top, sprinkle with sugar, salt and pepper. Put in the oven for 20 minutes. Tomatoes should become soft, but keep their shape.
    Preheat the oven to 200 g. Line a baking tray or baking dish with baking paper. Put the tomatoes and onions on it. Drizzle with olive oil, squeeze out the garlic on top, sprinkle with sugar, salt and pepper. Put in the oven for 20 minutes. Tomatoes should become soft, but keep their shape.
  2. Meanwhile, cook the rice according to the instructions on the package. Cool to room temperature. Gently mash with a fork to separate the rice from each other.
    Meanwhile, cook the rice according to the instructions on the package. Cool to room temperature. Gently mash with a fork to separate the rice from each other.
  3. Crumble the cheese (brynza) on top, add the nuts, parsley, tomatoes and onions. Season with salt and pepper. Drizzle 2 tbsp of oil and gently mix. If you replace parsley with Basil, it will be even tastier.
    Crumble the cheese (brynza) on top, add the nuts, parsley, tomatoes and onions. Season with salt and pepper. Drizzle 2 tbsp of oil and gently mix.
If you replace parsley with Basil, it will be even tastier.
  4. Serve the salad at room temperature.
    Serve the salad at room temperature.

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